About this wine
Vineyard and terroir
The fruit comes from six vineyards whose vines are 23 years old on average.
Vinification
Each variety is vinified separately. Skin maceration and fermentation last 15–22 days, depending on the variety and vintage. After pressing, malolactic fermentation takes place in small oak barrels and is completed by midwinter. The varieties are then blended.
Ageing
The wine ages for 12 months in barrels and steel tanks. It is bottled entirely without oxygen using an innovative filling system, followed by a further nine months of maturation.
Tasting profile
The aroma is rich, and the palate is smooth.
Label / history
The first vintage was released in 1975, following the success of Curtefranca Bianco.
