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Fermentation and maceration: In temperature-controlled stainless steel tanks with indigenous yeasts for at least 3 weeks
Since 1978
an ancient Basque fishing village on Spain’s rugged northern coast
Hippolyte's wines have been consistently excellent
Poggio di Sotto, Sangiovese, Brunello Di Montalcino, Tuscany, Italy 2015 lowsulfur Fermentation and maceration: In temperature-controlledPoggio di Sotto Brunello Di Montalcino: Maceration in 70 hl Slavonian oak vats (ranging from 4 12 years old) lasts 30 35 days, with regular pumping over Ages for 58 months in 25 to 35 hl Slavonian oak botti and 8 months in bottle
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