TONET ANCELOTTA WINE

Wine made from Ancellotta grapes grown in Caxias do Sul, where the vines produce 2 to 4 kg per plant.

Fermentation takes place at a controlled temperature between 20 and 25°C for greater extraction of phenolic compounds over a period of seven days.

Malolactic fermentation takes place in stainless steel tanks. After tartaric stabilization, the wine matures in French and American oak barrels for four months. After bottling, it continues to age for a further period until it reaches the perfect balance for commercialization.