Regioni

(1) (1) (1) (1) 4-5 months in contact with the fine lees in amphora. (1) 6 months in 550 L tonneaux. (1) 6 months in chestnut barrels. (1) 6 months in fiberglass (1) 6 months in fiberglass (1) 8 months in steel and concrete. (1) 8 months in used pieces. (1) 8 months in used pieces. (1) 8 months of which 4 months on the fine lees in used barriques and 4 months in concrete eggs. (1) 8 months of which 4 months on the fine lees in used barriques and 4 months in concrete eggs. (1) 8 months with skins in terracotta amphorae and acacia and chestnut barrels (1) 11 months in exhausted tonneaux and 3 months in bottle (1) 12 months in 60 hl Slavonian oak barrels. (1) 12 months in 500-litre third-passage tonneaux (1) 12 months in concrete or wooden barrels. (1) 12 months in concrete tanks (1) 12 months in old tonneaux, 12 months in 50hl barrels (1) 12 months of maturation on the lees. (1) 14 months in stoneware amphorae. (1) 16 months on the lees (1) 18 months in ceramic and 12 months in bottle. (1) 18 months on the lees in the bottle (1) 20 months in wood, concrete and steel (1) 20 months in wood, concrete and steel (1) 20 months on the lees in the bottle (1) 23 months in concrete and Slavonian oak barrels (1) 24 months in 600-liter barrels (1) 24 months on the lees. (1) 24 months on the lees in the bottle. (1) 36 months on the lees in the bottle (1) 40 months on the lees (1) 40 months on the lees (1) 40 months on the lees (1) 50% in 600l tonneaux and 50% in stainless steel for 12-18 months. (1) 60 months on the lees (1) Aging in Amphora (30) Aging in Barrels (224) Aging in Barrels and barriques (4) Aging in Barrique (112) Aging in Cement (90) Aging in Damigiana (3) Aging in Fiberglass tank (4) Aging in steel (345) Aging partly in steel and partly in used oak barriques. (1) At least 10 months on the lees in the bottle (1) At least 12 months in tonneaux (1) At least 15 months on the lees, 3 of which at sea. (1) At least 36 months on the lees. (1) At least 62 months on the lees (1) In 50 hl Slavonian oak barrels for 6 months (1) In 50 hl Slavonian oak barrels for 6 months (1) In 50 hl Slavonian oak barrels for 6 months (1) In 60/70 hl Slavonian oak barrels for approximately 11 months. (1) In French oak barrels for 12 months (1) In concrete or fiberglass for 6 months. (1) In large wooden and terracotta barrels and blended before bottling. (1) On fine lees in demi-muids for 12 months, (1) On the fine lees in used oak barrels for 12 months. (1) Partly in steel and partly in oak barrels. (1) Partly in steel and partly in oak barrels. (1) Refermentation in autoclave (1) Refermentation in autoclave (1) Refermentation in autoclave (1) Refermentation in autoclave. (1) Refermentation in autoclave. (1) Refermentation in autoclaves according to the Charmat method (1) Refermentation in autoclaves according to the Charmat method (1) Refermentation in the autoclave (1) Refermentation in the bottle (178) Spontaneous refermentation in autoclave (1) Steel and large barrel (1) clayver stoneware (1) seven years in a 10 hl acacia barrel (1)