Questo vino
Vineyard and terroir
The fruit comes from estate-owned and leased vineyards with calcium-rich clay soils.
Vinification
The grapes are harvested by hand, destemmed and pressed, then transferred to clay amphorae for 24 hours of skin contact. After the skins are removed, the must is gently pressed and fermented with native yeasts.
Ageing
The wine remains on its lees in clay amphorae until malolactic fermentation is complete, after which it is bottled.
