The Lison Classico grapes are hand-picked during the third week of September. After the grapes have been pressed, they go through the maceration process for eight hours. For six to seven months, 90% of the wine ferments in steel tanks while the remaining 10% ferments in new French oak barrels. The wines are then blended together and bottled.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
