About this wine
Vineyard and terroir
The fruit comes from young vines on the hillsides of the Monte di Nocolino vineyards, at 150–250 metres above sea level. The volcanic soils comprise calcareous clay in some parcels and iron-rich sand with stony deposits in others. The vineyards are farmed biodynamically under certification IT-BIO-008.
Vinification
The grapes are generally harvested by hand in several selective passes at the end of September and destemmed at the winery. Each variety is vinified separately in wooden vats and concrete tanks. Fermentation proceeds slowly for 15–25 days at below 28 °C, with gentle extraction. Malolactic fermentation takes place in concrete vats before blending.
Ageing
The blend matures for 12–14 months in French oak barriques, of which 15% are new, followed by a further six months in concrete tanks.
