Questo vino
Vineyard and terroir
Yields are limited to no more than 60 quintals per hectare.
Vinification
The grapes are harvested by hand during the second and third weeks of October, placed in small crates and quickly transported to the winery. They are hand-sorted on conveyor belts, destemmed and gently crushed. Maceration takes place in truncated cone-shaped wooden vats for approximately 10–12 days at 22–25 °C, with the cap pushed down several times daily using a pneumatic punch-down device. After several additional days of post-fermentation maceration, the must is pressed in a traditional vertical press.
Ageing
The wine matures in 25 hl wooden barrels and concrete vats for more than one year before bottling, followed by approximately three months in the winery’s cellars.
