About this wine
Vineyard and terroir
The fruit comes from organically cultivated vineyards in Noto.
Vinification
The grapes are harvested by hand in September, then destemmed and gently pressed. Vinification involves maceration and temperature-controlled fermentation with continuous pumping over, followed by malolactic fermentation.
Ageing
The wine matures for 14 months in steel tanks, followed by three months in bottle.
