Zonte's Footsteps CANTO DI LAGO
The Barbera is cool fermented on skins for seven days before being crushed and matured in stainless steel in order to preserve the fresh, fruity notes of the variety. The Sangiovese is fermented in 5 tonne open fermenters after which the wine is assembled into tank and allowed to complete a natural malo-lactic fermentation before being pressed off. It is then transferred to well-seasoned hogsheads and aged for up to12 months prior to bottling with minimal filtration. This results in a melange with purity of fruit that is unpretentious and eminently satisfying to allow for regular indulgence.