Lupo Meraviglia Tre di Tre Rosso Puglia IGT

Winemaking is done using a cellar technique to extract all the potential from the skins called bloodletting. This operation allows the extractive substances to be concentrated in the must of red wines and consists of subtracting a liquid fraction of the compound from the must and peel assembly. The decrease in the amount of liquid in contact with the solid parts favors the increase in color, the wine extract (consisting mostly of tannins) and very intense fruity scents on the nose. The wine obtained is aged from 3 to 6 months, the malolactic fermentation is entirely carried out.