Questo vino
Vineyard and terroir
The fruit comes from the Pozzo, Palazzo and Sottobosco vineyards, which face northwest and northeast. The slope lies at the meeting point of several geological influences and has complex, permeable soils with an unusual limestone vein. The vines are 30 years old on average.
Vinification
The grapes are harvested by hand in August into small crates. The bunches are chilled and gently pressed, then each vineyard plot is vinified separately. The must ferments in stainless-steel tanks at 13–14 °C, while part of the Chardonnay is vinified in French oak barrels. In May, a tirage liqueur made from cultured yeast and organically grown cane sugar initiates secondary fermentation in the bottle. No dosage liqueur is added after disgorgement.
Ageing
The wine spends at least 42 months on the lees, followed by at least six further months in the cellar after disgorgement.
Tasting profile
Rich, precise and pure, with distinctive structure, aromatic character and a direct style.
