About this wine
Vineyard and terroir
The fruit comes from the Pietrabona vineyard, where vines more than 80 years old grow in clay and marl soils. Grapes are selected and harvested by hand, with no more than 500 g picked from each vine.
Grapes
Ansonica is also identified as Inzolia.
Vinification
The grapes are destemmed and gently pressed. Fermentation begins in steel tanks at a low, controlled temperature for 6–7 days. Seventy per cent of the must then ferments in barriques for 10 days without temperature control.
Ageing
The wine matures for seven months, with 70% aged in barriques and 30% in steel tanks.
Tasting profile
Clay and marl soils contribute to a delicate aroma and distinctive flavour.
