About this wine
Vineyard and terroir
The fruit comes from the “Capomandra” vineyard, at an altitude of 280 m.
Vinification
The grapes are harvested in the first week of October, then crushed and cold-macerated. After gentle pressing, the must ferments at a controlled temperature in French oak barrels.
Ageing
The wine ages for 24 months in stainless-steel tanks, followed by 15 months on the lees in barrels. It then matures for a further six months in bottle in the winery’s cellars before release.
Tasting profile
Fresh and well balanced.
