For the production of this wine the grapes are harvested late and part of the production is subjected to skilful drying for about 8 weeks. The vinification is managed in stainless steel tanks. The maceration of the grapes, previously de-stemmed, but not pressed, lasts from 25 to 30 days at a controlled temperature. The wine is then left to refine in new and second passage barriques with racking every 90-100 days. For 18 months the Refosco La Roncaia ages slowly in wood. After the formation of the cuvée, the wine is bottled and left for a further 6 months to refine in the bottle lying down.
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