Tormaresca - Nèprica - Primitivo | Italian Red Wine

The grapes were picked and then fermented in temperature controlled stainless-steel tanks. The fermentation, carried at temperatures held to a maximum of 79° Fahrenheit (26° centigrade) lasted from eight to ten days. The malolactic fermentation was completed by the beginning of winter. A period of further aging, first eight months in stainless steel, then an additional four months in bottle, preceded commercial release.