Petrolo Boggina A 2022

Grapes are hand-harvested and then further selected on a sorting table. The wine undergoes a two-week open-air fermentation with indigenous yeasts in two terracotta amphorae of 300 and 500 liters. The amphorae are then hermetically sealed, and the wine is left on its skins for eight months. After this eight month period, the skins are removed, and aging continues in amphorae for another five months. The natural porosity of the terracotta allows for a slow ingress of oxygen into the wine, avoiding excess reduction. No sulfites are added during this process, as the extended contact of the wine with the skins establishes a natural level of protection against oxidation.