Questo vino
Vineyard and terroir
For the 2020 vintage, the fruit came from three rows in the Asili vineyard, planted in 1958. These old vines give extremely low yields of particularly concentrated, full fruit.
Vinification
The grapes are harvested by hand, destemmed and pressed at the winery. The must ferments with 10% whole bunches and receives two pump-overs per day during active fermentation to extract colour and aroma from the skins. This is followed by 45 days of submerged-cap maceration. Keeping the skins at the bottom allows gentle extraction while adding power and energy.
Ageing
The wine matures for 30 months in second- and third-use barrels, followed by a period in ceramic vessels. The latter stage brings the elements together while avoiding reduction, according to the Grosso family.
Tasting profile
Refined, harmonious and expressive, with concentrated fruit, power and energy.
Label / history
The first vintage was released in 2011 after several years of experiments by the estate to find a new expression of the terroir.
