About this wine
Vineyard and terroir
The 55-year-old vines grow in the mineral-rich soils of the “San Francesco” vineyard.
Vinification
The grapes undergo skin maceration before fermentation. After 14–16 days, the wine is transferred to 350–500 L oak barrels.
Ageing
The wine spends one year in 350–500 L oak barrels, followed by a further 18 months in large 20–25 hL oak casks and one year in bottle.
Tasting profile
Structured.
