The fermentation is carried out in steel tanks for a period of about thirty days, during which the must, through indigenous yeasts, becomes wine and through contact with the skins acquires color and body.
The use of indigenous yeasts aims to obtain wines that cannot be reproduced as these yeasts develop on the skins of the grapes, during the agricultural season and are typical of the Terroir of Podere Il Cocco.

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The fermentation is carried out in steel tanks for a period of about thirty days, during which the must, through indigenous yeasts, becomes wine and through contact with the skins acquires color and body.
The use of indigenous yeasts aims to obtain wines that cannot be reproduced as these yeasts develop on the skins of the grapes, during the agricultural season and are typical of the Terroir of Podere Il Cocco.
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