VINIFICATION
The hand harvest takes place in two rounds in September, followed by a gravity-fed and highly gentle grape processing in a new, state-of-the-art fermentation cellar. The grapes are gently transferred in whole berry form in a small “cuvon” to the small fermentation tanks, maintaining the delicate structure and quality of the harvest in its natural form. This is followed by a 5-day cold maceration and fermentation at a controlled temperature of 23°C for a further 15 days in small steel tanks. After a further 12 months of ageing in French oak barriques with medium toasting, the wine rests and matures in steel for an additional 11 months.This slow and gentle processing is carried out respecting the original quality of the grapes, and following the same principle, the wine is finally bottled without filtration to preserve its exceptional structure and maintain its natural colloidal composition. During the subsequent 15 months of bottle aging, “Aton” Pinot Noir Riserva quietly continues to develop the broad spectrum of its potential until it is released on the market. This Grande Cuvée can reach a considerable life span during which the wine matures and develops.
