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The Abruzzo winemakers have revealed some little secrets about grape harvest.
Grapes should not be collected in the presence of dew and fog or after rain; the harvest should be avoided during the hottest time of the day to prevent the starting of fermentation and the last one secret is that the grape should be carried in little containers with a maximum capacity of 20 Kg to start the wine making as soon as possible avoiding that the grape will go bad.

After the collection by hand of the best bunches the next step is fermentation. Firm bunches with a perfect peel are essential to do a great wine like Due Maestà!
Stay tuned to discover how the fermentation happens!!