About this wine
Vineyard and terroir
The Inzolia vineyards lie at 650 m above sea level on slopes with gradients of 10–20°.
Vinification
The grapes are harvested by hand from late August to mid-September, with only ripe, healthy bunches selected. After destemming and pressing, the fruit undergoes cold maceration. Yeast is then added, and fermentation takes place at a controlled temperature in stainless-steel tanks.
Ageing
The wine remains on its fine lees in the fermentation tanks for around four months and is bottled in February.
