VINO BIANCO ITALIA
The peculiarity of this wine lies certainly in the long process of vinification and maceration on the skins of white grapes.
The grapes, crushed and destemmed, are cooled and left to ferment naturally until the sugars are completely transformed. The complete absence of sulphites from the beginning to the end of production also allows the spontaneous completion of malolactic fermentation.
At the end of fermentation the skins, immersed in the wine, are left to macerate for several months in a Georgia clay amphora. This process contributes to greatly enrich the wine with all the components derived from the grapes, such as aromas, tannins and polysaccharides, making it unique and of great longevity.
Ararat, which is naturally stable from a protein and tartaric point of view, is bottled without final filtration, keeping its organoleptic heritage intact.