About this wine
Vineyard and terroir
The fruit comes from the Sant’Ambrogio vineyard, at 151 m above sea level. Its deep, fertile brown clay soil retains resilience in dry conditions. The vines average 20 years of age.
Vinification
The grapes are harvested by hand in the second half of September and slowly dried in dedicated rooms at the winery until January. After crushing and destemming, fermentation proceeds at a controlled 24 °C. The must undergoes 25 days of maceration with daily pump-overs. Malolactic fermentation follows the completion of alcoholic fermentation.
Ageing
The wine matures for 36 months in tonneaux and large barrels, followed by a further 24 months in bottle in the winery’s cellars.
