Questo vino
Vineyard and terroir
The grapes come from the estate’s oldest vines, grown in tuff soils containing fossil-shell deposits. Yields do not exceed 5 tonnes per hectare.
Vinification
Produced only in exceptionally successful vintages, the wine uses carefully selected grapes from each variety, vinified separately. Alcoholic fermentation takes place in stainless-steel tanks at 24–28 °C. The must is mixed daily during the early and middle stages, and skin contact lasts 20–25 days. Spontaneous malolactic fermentation follows in stainless steel.
Ageing
The wine ages for 15–18 months in 30- and 500-litre barrels of French and/or Hungarian oak. This is followed by mandatory bottle maturation lasting 12–25 months and sometimes more than two years.
Label / history
Usually no more than 6,000 bottles are released.
