Boccadigabbia Colli Maceratesi Ribona Le Grane 2018

The grapes are hand-picked in early September. Following a gentle pressing, the must ferments about 12 days at a controlled temperature in stainless steel fermenters. Following this first fermentation, whole grape berries, picked slightly over-ripe, are added to the wine. The resulting second fermentation, traditionally known at “fare le grane” (adding the berries), lasts a further ten or so days and allows increased extraction of compounds and aromatic extracts from the grape skin.