Production and Techniques

The Cardeto wines ferment according to a technique that "imitates" the ancient one using stainless steel tanks with a double air gap that keeps a constant temperature of 14-16 degrees thanks to a refrigerating liquid: in effect, at this temperature, wine yeasts release a particular fragrance that otherwise would be eliminated in high temperatures (30-40 degrees) and by ebullition.
The wine is stabilized with refrigeration and sterile filtration with a very little addition of sulphur dioxide. It does not need a particular ageing but maturation in bottles for about two months which allows it to develop its organoleptic characteristics at its best.