Questo vino
Vineyard and terroir
The fruit comes from the southern part of the Colli Berici area, where a warm microclimate combines with iron-rich red soils of sandstone and mudstone over limestone subsoil. The vines are 8–10 years old and cultivated using modern agricultural technology.
Vinification
The grapes are generally harvested by hand in late September. Alcoholic fermentation takes place on the skins for 20 days in stainless-steel tanks at a controlled temperature not exceeding 25 °C, with regular pumping over and délestage. Malolactic fermentation follows.
Ageing
The wine matures on its lees for up to 24 months in 225 L French barrels and 500 L tonneaux, of which 20% are new.
