Italy (Milan Region)

Selection of grapes: Italian red wines are made from varieties such as Nebbiolo and Sangiovese, which are usually ripened over a long period of time.

Destemming and pressing: after destemming, the skins are fermented with the juice.

Fermentation and maceration: During fermentation, the red wine is in contact with the skins of the grapes for a long period of time in order to extract color and tannins.

Oak maturation: Italian red wines are usually matured in oak barrels, a process that gives the wine more aroma and complexity, especially in the case of Barolo. Bottle maturation: After maturation, the wine will continue to be bottle-aged, which helps to round out the wine's flavor.