Description

rom its innovative capacity and attention to local tradition, the Masi winery, one of the best Italian economic realities, rich in prestige and refinement, produces this sensational Trebbiano di Lugana, with Masi’s Lugana BIO DOC label. The vinification provides that the grapes are harvested around the middle of September and taken to the cellar for soft pressing. The must is then fermented in steel at a temperature of 16ºC for about 15 days. The wine then stays in contact with the fine lees for about 4 months before bottling.