About this wine
Vineyard and terroir
The grapes grow in a vineyard in San Pietro in Cariano at 110 metres above sea level. The soil is fairly pale, stony and alluvial, and the vines are 27 years old on average.
Vinification
The grapes are harvested by hand in mid-September, then crushed and pressed at the winery. Fermentation lasts approximately 15 days at a controlled temperature of 14 °C. Secondary fermentation takes place in a pressurised tank according to the Charmat-Martinotti method and lasts 30 days.
Ageing
The wine remains on the lees in the same pressurised tank for one month before bottling, followed by a further two months of ageing.
