he grapes for the Palmina Rosé are picked before those for Riecine’s great, reds, on average 15 to 20 days earlier. After a selection in the vineyard, they’re taken to the sorting table and completely destemmed. The berries are then transferred, without maceration, to the press, where the must is delicately extracted, not more than 50% of the total volume. The resulting must is
poured into unlined concrete tanks, where it stays for the following 36 to 48 hours for an initial brief sedimentation, then racked into other concrete tanks, discarding the turbid part that has settled to the bottom. In these new containers it will begin fermenting, without the addition of yeasts, first at its natural temperature and then, during the full fermentation phase, cooled to
15°C (59°F). From here the fermentation continues very slowly for 25 to 30 days, after which the wine is again racked into concrete tanks, where over the following months it will complete the cycle of tartaric and protein stabilization before being bottled.