MONPLAISIR VERONA IGP ROSSO
The Monplaisir is produced following the double extraction method: during the pressing process the must and its skins are placed in steel vats. After a few hours, the skins naturally separate from the liquid going to the surface. At this point, a part of the liquid is removed; this allows to add new must to the skins. In this way you get twice the skins compared to the classical winemaking allowing to have a much richer wine, complex and full of aromas. After 15 days, the wine is transferred into oak barrels where it rests for about six months, to bring out the vanilla and chocolate notes that distinguish this wine.