Vinification
Immediately after harvesting, the grapes were destemmed and gently pressed. The must was transferred into temperature controlled stainless steel vats at 12 °C (54 °F) to favor natural clarification of the must. Alcoholic fermentation took place at a low temperature of 16 °C (61 °F) to preserve and enhance aromatic compounds. Calafuria was left to age on the lees in stainless steel tanks for a short period of time before it was bottled and released for sale.
Welcome back “Lady Puglia”!
What was once a limited art edition label crafted by the artistic hand of Valeria Petrone has now blossomed into the face of Calafuria worldwide. Lady Puglia will now emerge as a timeless emblem, gracing all labels internationally and weaving the essence of Puglia into every sip.