Winemaking: The production of “Magico” begins in the second part of August. After selection in the vineyard, the grapes are placed on racks and left to dry under the sun. The grapes are then turned after 8 days, and are further dried for another 8-10days. The dried out grapes are brought to the cellar, ready to be pressed.
The dried grapes, together with the fresh ones, are taken off the stem and pressed. The fermentation process takes place in stainless steel tanks at a controlled temperature, for approximately one month. During this phase, the skins and the dried grapes slowly release all their aroma and sugars in the wine.
Soil: Volcanic, low organic matter, rich in micronutrients
Vine age: 60 years
Ageing: one year in stainless steel silos and 6 months in barrique
Production: 1,000 bottles