About ‘Tre Mori’ by La Via del Colle:

5 months of skin maceration, 40% Syrah in buried qvevri, 60% late-harvest Merlot and early-harvest Cabernet fermented in terracotta jars. Spontaneous fermentation with only indigenous yeasts, malolactic fermentation, aging on fine lees, and blending of the two vinifications after racking. Another successful winemaking experiment for our Francesco.