I. The grapes are hand-picked, carefully selected from the most favorable plots in the Purcari micro-area, then slightly cooled, to preserve the aromas and taste intact.
II. After crushing, fermentation takes place in clay amphorae, where the must goes through a natural malolactic fermentation process, which contributes to a fine texture and a greater complexity of the wine.
The clay amphorae, through natural micro-oxygenation, give the wine a fine minerality and a purity of aromas, while preserving the authentic character of the grape varieties.
III. After fermentation, the wine is left on the lees for four months, an essential step that allows the development of additional aromas and a better integration of aromatic compounds.
IV. Subsequently, the wine is transferred to French oak barrels, where it is matured for at least 18 months. This wood aging process intensifies the color and adds subtle notes of vanilla and spices. Negru de Purcari Amphorae Edition perfectly combines tradition with modern technology, giving rise to an elegant wine with remarkable balance and great complexity.
