About this wine
Vineyard and terroir
The vineyards are situated at 45–60 m above sea level on loamy clay soils, predominantly of alluvial origin. The fruit was selected from vines on the Guado al Tasso estate.
Vinification
The grapes were harvested by hand from 6 to 18 September and carefully selected before fermentation. Alcoholic fermentation and approximately 20 days of maceration took place in temperature-controlled stainless-steel tanks. Fermentation temperatures varied with grape ripeness: around 25 °C to retain aromatic freshness and up to approximately 30 °C to extract more polyphenols and structure. The lots were grouped according to their characteristics and transferred separately to barriques, where malolactic fermentation finished by the end of the year.
Ageing
Selected lots were blended and returned to second-use barriques for a further 12 months before bottling.
Tasting profile
Elegant, with generous fruit, aromatic freshness, depth and complexity, supported by a structured polyphenolic character.
