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.
A completely renewed Magnum d’Artista!
The new Calafuria × Pantone special edition brings to life a visual exploration of color.
A journey through light, texture, and the Mediterranean, where Calafuria pink is translated into graphic language.
A Magnum that transforms every bottle into a collector’s piece.