A re-release of our 2012 nera riserva brut. 145 months on the yeasts result in a wide and layered palate. A test of longevity to discover the potential of durella.
September. The grapes are harvested by hand in 13 kg crates.
Vinification
Soft pressing. Fermentation at a controlled temperature between 15-18°C. Ageing in in concrete, exhausted barriques and tonneau. Second fermentation in April.