The Cell Fattoria la Striscia

For its production, optimally ripe grapes undergo fermentation with ambient yeasts in glass-lined cement vats. The malolactic fermentation occurs in barriques and large oak botti, where the wine matures for some 12 months. The wine is then bottled in the villa's underground cellars, composed of massive 15th-century walls and vaulted ceilings.

Gallery Photograpic

The Cell Fattoria La Striscia