Training System: Spurred Cordon
Lo Spepo originates from medium textured soil with pebbly structure.
Grapes undergo soft pressing, fermentation in temperature-controlled stainless steel vats at 25°-28° and extraction of the noble compounds from the skin with the help of periodic pumping-over. Maceration on the skin lasts about 18 days. Vinification is followed by 4 months in stainless steel vats and another 4 months in the bottle before being released on the market.