When fermentation finishes the wine is allowed to ‘rest” for a few days. It is then racked and transferred into wooden barrels where in due course it undergoes malo-lactic fermentation. Wood “breathes” and so enhances the ageing process in a controlled manner. It also contributes to complete maturation of the tannins as well as to donating traces of flavor enhancers to the wine.
The wine is then ready for bottling when the winery technicians judge it to have reached its optimum maturity. Throughout the process every care is taken to disturb the wine as little as possible and sulphites are kept to the barest minimum necessary; definitely well below the mandatory maximum legal limit.
It is important to underline that Maria Rosa wines require a minimum of technological intervention because the raw material is the result of a very sustainable form of agriculture which is conducted in full respect of the natural environment. We are working with nature and the aim is to bring out the best out of an excellent starting raw material.