The fermentation and ageing of Bolgheri Rosso DOC Le Pievi, made from grapes grown in the vineyard of the same name, takes place in 50 hl unglazed concrete tanks. Concrete has the characteristics of a material that Fabio Motta defines as “transparent” because, during vinification, it respects the primary aromas of the grapes, which lean towards fruity and floral: and these are exactly the distinguishing features of Le Pievi.
The grapes are harvested when fully ripe and are fermented exclusively in concrete tanks, with manual submersion of the cap for the duration of fermentation, which lasts about two weeks for each variety. After drawing off and malo-lactic fermentation, the wines are blend-ed, before the end of the year, and then returned to unglazed concrete vats to age. This is followed by bottling and a minimum of six months’ bottle ageing.
A new vision of Bolgheri
