The wine is made from a meticulous selection of the best grapes of the Bòggina vineyard harvested by hand and further selected with a sorting table. Since 2011 we are experimenting with a new method of vinification on a small lot of Bòggina, using terracotta amphorae of 300 liters. The vinification in amphorae lasts no longer than 2 weeks, managed with very limited use of sulfites, open-air maceration and “cap” plunging. The amphorae are then sealed, together with the skins, using stainless steel lids.
The skins from vinification are left with the wine for approximately 6 months until the end of March. After the skins removal, the wine will continue its aging in amphorae for another 6 months. Amphorae allow indirect microxygenation, similarly to barriques, avoiding reduction excesses during maturation but prevents barrique flavoring. The skins and its content of tannins naturally protect the wine allowing us not to use sulphites.