VINO COTTO L'EXTRA DI SAN FILIPPO Format:0.75 liters it represents the first white

it represents the first white produce of harvest

For this reason the footprint in the making of this wine is minimal and traditional: alcoholic fermentation with skin maceration at 25°C until the exhaustion of the sugars

white flowers and fruit

untoasted oak barrels for 12 months followed by refining in bottle

VINO COTTO L'EXTRA DI SAN FILIPPO Format:0.75 liters it represents the first whiteName: Vino Cotto Traditional Product of the Marche Registered Organic Grape variety: 50% Sangiovese; 50% Trebbiano Winemaking: collection of the must from the pressed grapes and slow cooking between 85 and 90 degrees for about 10 hours until its volume is reduced by a third and its sugar content increases by the same proportion. Long fermentation and slow refinement in ancient chestnut and oak barrels handed down from generation to generation.