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 special edition, created by Santomanifesto, brings to life a visual explosion of colors and graphics. “In drinking and in the sea”: this Magnum tells a sensory journey through creativity and the Mediterranean, turning each bottle into a collectible piece of art.