About this wine
Vineyard and terroir
The estate stands on a hill of volcanic origin in an area with a distinctive microclimate and a centuries-old tradition of vine growing.
Vinification
The grapes are harvested in early October, carefully sorted and destemmed, then fermented in stainless-steel tanks at controlled temperatures.
Ageing
Part of the young wine matures for 8–12 months in new French oak barrels.
Tasting profile
Aromatic.
Label / history
The Bigi family’s winemaking history began in 1880 with Luigi Bigi. The estate was formerly owned by the La Trinita monastery.
Viticulture in the area dates back to the Etruscans. Its first written record is from 1292; three years later, an official committee known as the “Guardians of the Vineyards” was created to protect vine quality. Local winemaking developments included a network of underground galleries and pressing grapes at ground level.
