About this wine
Vineyard and terroir
The vines grow on a south-facing plot of just under 2 hectares on the slopes of Collio. Planted in 1990, they stand on clay hills containing slaty calcareous marl and sandstone. The Eocene soils are up to 55 million years old and low in organic matter. Yields are limited to 0.8 kg per vine, with moderate vegetative growth.
Vinification
The grapes are harvested late by hand. Spontaneous fermentation takes place on the skins for four weeks with naturally occurring wild yeasts. After separation from the pomace, the must is transferred to handmade 2,000-litre barrels made from local woods. Malolactic fermentation occurs naturally. Before bottling, the blend rests in steel tanks for natural clarification and is bottled without filtration.
Ageing
The wine matures on its lees in barrel for 3–4 years, with occasional stirring. It completes its maturation in the winery’s cellars after bottling.
Tasting profile
Deep, complex and refined, with a striking character, mouth-coating texture, powerful energy and exceptional depth.
