About this wine
Vineyard and terroir
The fruit is grown at Pozzolengo, in the province of Brescia, on morainic hills with fertile, fine gravelly clay soils.
Vinification
The grapes are harvested by hand in early September, dried for 40 days and gently pressed. Fermentation takes place at a controlled temperature. Part of the must undergoes malolactic fermentation.
Ageing
Part of the wine ages in stainless-steel tanks, while the remainder matures in French oak barrels for 12 months. It then rests in bottle for a further 4–5 months.
Tasting profile
Complex and characterful, with a clear expression of its terroir.
