About this wine
Vineyard and terroir
The fruit comes from hills in the Valpantena valley, where the soils are limestone-based and rich in iron.
Vinification
The grapes are harvested in late September. Ripe, healthy bunches are carefully selected, gently transported to the winery, placed in crates and dried in the cellars for 150 days. Fermentation begins at 4–5 °C; the temperature is gradually increased to 18 °C, and fermentation continues until the wine reaches 13% alcohol.
Ageing
The wine matures for 12 months in cherry-wood barrels, followed by three months in bottle.
