Questo vino
Vineyard and terroir
The native varieties are grown in Farina’s own vineyards, on soils containing volcanic and limestone rock with gravel.
Vinification
The grapes are hand-harvested in mid-September and dried for 20 days to preserve freshness while concentrating flavour. After destemming and pressing, they undergo extended maceration before fermentation. The must is pumped over at least twice daily during fermentation. The wine is then gently racked off its sediment and stored before a second fermentation in January, which contributes structure.
Ageing
Part of the wine matures in 20- and 50-hectolitre Slovenian oak casks, while the remainder ages in barriques. Further ageing takes place in bottle.
Tasting profile
Bold and well structured, with a sharp edge.
