About this wine
Vineyard and terroir
The vineyards lie in Cellatica, Lombardy, on the Campiani hills at 350–430 metres above sea level. Warm, sunny summer days and cool nights allow the fruit to ripen while retaining acidity. A dense network of underground springs has gradually deposited mineral and organic particles of varying composition, creating a complex mosaic of predominantly clay soils rich in limestone, minerals and organic matter.
Planting density is 7,000 vines per hectare, and some vines are up to 50 years old. The vineyards are cultivated with an emphasis on biodynamic principles, and all work is carried out by hand. Low rainfall and a constant warm breeze limit vine diseases, including downy mildew and botrytis, reducing the need for protective treatments.
Vinification
The grapes are harvested by hand in the first half of August and pressed slowly. The must is allowed to settle before spontaneous fermentation with native yeasts, without temperature control. Malolactic fermentation is prevented. Secondary fermentation takes place in the bottle with added grape sugar and lasts 39–44 months.
Ageing
The base wine ages for seven months in 225-litre French oak barrels.
Label / history
“Pas Opere” indicates that, after disgorgement, each bottle is topped up solely with wine from other bottles in the same batch, without added sugar or dosage liqueur.
