After having manually picked the most mature and healthy grapes, grown in biodynamic vineyards, the grapes are macerated for up to nine months in used wooden 550-l Tonneau barrels whereby only indigenous yeasts are used. Subsequently, the wine is matured on lees in used oak barrels for a minimum of 12 months. The wine is bottled in free fall. ATIMO wines haven’t undergone heat or cold stabilisation, and they are neither fined not filtered. ATIMO is purposefully produced with fine lees kept in the bottle. We suggest that you turn the bottle upside down before opening to enjoy the cloudy style of the wine. The recommended serving temperature is 12°C