Franco e Matteo Bernabei
Stratified sands alternating with shales stony alluvial origin.
Carefully de-stemmed grapes are vinified in modern stainless steel tanks, with maceration on the skins for a median duration of 25 days at an average temperature of about 78° F. On completion of fermentation, the wine carries on malolactic fermentation, is then transferred to French oak barrels where it remains for about 20 months.
20 months in used French oak barrels
Delaware, New Jersey, New York, and Pennsylvania