About this wine
Vineyard and terroir
The Molinara fruit comes from a vineyard in San Pietro in Cariano at 110 metres above sea level. The site has fairly light-coloured, stony alluvial soil, and its vines average 31 years of age.
Vinification
The grapes are harvested by hand in mid-September, then crushed and pressed at the winery. The must undergoes 48 hours of cold maceration on the skins before fermenting for around 15 days at a controlled 14 °C. Secondary fermentation takes place in an autoclave for 30 days using the Charmat-Martinotti method.
Ageing
The wine rests in bottle for two months before release.
