Organic Red - Syrah, Massaretta and Merlot - 12,5% vol - Liguria di Levante IGT 2022: Fermentation with selected (cultured) yeasts - Without added sulphites - 3,113 hand numbered bottles 2023: Fermentation with indigenous (wild) yeasts - Contains sulphites - 2,060 hand numbered bottles Maceration begins at a low temperature to encourage the extraction of the grape’s aromatic compounds. The wine remains in contact with the skins for about 14 days, until the end of alcoholic fermentation. This is followed by a temperature increase to promote the extraction of tannins and colour, as well as the onset of malolactic fermentation. Both fermentations take place in temperature-controlled stainless steel tanks. Margot then is aged 3 months in barrel and 3 months in steel, followed by an additional 6 months (minimum) in bottle.
