Wines aged in stainless steel (1–6 months)

Theageing in stainless steel for 1 to 6 months is a winemaking practice widely used in wines young, fresh and varietal, aimed at preserving the aromatic fragrance and theintegrity on the palate of the wine straight after fermentation.

This choice makes it possible to to stabilise the wine, letting it settle naturally and making it ready to drink within a few months, keeping vitality, tension and precision.

Characteristics of short ageing in stainless steel

• Short duration: from 30 days up to 6 months

• No outside aromatic contribution (stainless steel = neutral)

• Preservation of the a fruity and floral component

• Possible contact with the fine lees (sur lie) for greater complexity

• Use of controlled temperatures

Style of wine produced

Ideal grape varieties and wines

• Whites: Vermentino, Falanghina, Pinot Grigio, Ribolla Gialla, Albariño, Arneis

• Rosés: Chiaretto, Cerasuolo, Provence rosés

• Young reds: Dolcetto, Frappato, Grignolino

• Sparkling wines made using the Martinotti method

Benefits of short ageing

• No oxidation → freshness guaranteed

• Wine ready to drink quickly

• Excellent a snapshot of the grape variety and the terroir

• Economically sustainable → affordable, quality wines

Food pairings

• Light and vegetarian dishes

• Raw seafood, seafood salads, sushi

• Goat's cheeses, mozzarella, ricotta

• White pizza, focaccia, Mediterranean street food

• Ideal as an aperitif wine

Why choose a wine aged in stainless steel for 1–6 months

For those looking for freshness and immediacy
To discover the pure expression of the grape variety
For pairings light and everyday
Excellent in the warm seasons or as a table wine