Ciprea sees 1 day of skin contact while fermenting in stainless steel with native yeast. The grape skin of Vernaccia is intense and Alessandro is experimenting with longer maceration times in his quest to constantly improve. The wine ages in stainless steel with no interventions and are bottled unfined and unfiltered. The vineyard is 5 hectares at 400 meters in altitude with an average vine age of 40 years, with some as old as 70 years. These mature vines along with clay soil rich in fossils provide a complexity to the wines that allows them to age tremendously.
