Each varietal was vinified separately. Montepulciano was whole cluster, bladder pressed to stainless steel; Trebbiano was destemmed and macerated for the duration of ferment; Friulano was fermented both as direct press and as skin contact. Natural primary fermentation, no temperature control or fermentation aids of any sort. Full native malolactic conversion. Each variety aged in polyethylene and neutral barrique. 5 months on fermentation lees, one racking prior to blending/bottling. Montepulciano saw a scant sulfur addition post malolactic fermentation.
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