Questo vino
Vineyard and terroir
The fruit comes from the Bernizza and Cero vineyards. Half of the must is obtained from old vines.
Vinification
After selection and destemming, the grapes undergo 12 hours of low-temperature maceration and are then pressed under CO₂ to prevent oxidation. Half of the must ferments in 25 hl oak barrels at 16 °C; the old-vine portion ferments in large 27 hl French oak barrels. The two portions are subsequently blended.
Ageing
After blending, the wine rests for a further six months before bottling.
Label / history
The wine is named after Adelchi’s grandfather, who worked in the vineyards for 60 years and was noted for his experience and patience.
