Pera Manca White Magnum

When the grapes reach their ideal ripeness, they are harvested and transported to the winery, where the technological process begins: complete destemming and light crushing, pressing, cooling, and must clarification. A portion of the batch ferments in stainless steel tanks, with the other portion fermenting in French oak barrels, at a controlled temperature of 16ºC. After fermentation, the wine ages on fine lees with periodic bâtonnage for 12 months. Finally, it undergoes filtration, blending, tartaric and protein stabilization, final filtration, and bottling, followed by a final aging period of 10 months in the bottle.