Questo vino
Vineyard and terroir
The fruit comes from vines more than 50 years old in a vineyard at 270 m above sea level.
Vinification
Skin maceration is divided into two lots: 70% of the grapes remain on the skins for 50 days, while the other 30% stay on the pomace for around eight months. Alcoholic fermentation is spontaneous. The process uses minimal intervention, without temperature control, clarification or filtration.
Ageing
The wine ages for 14 months in 25 hL Slavonian oak barrels, followed by one month in storage after bottling. It needs around two years to reach ideal maturity and clarity of flavour.
Serving and pairing
Decant for 20–30 minutes before serving.
