About this wine
Vineyard and terroir
The fruit comes from the biodynamically farmed Podere Serra all’Olio vineyard.
Vinification
The grapes are hand-picked over approximately six weeks, from late August to early October. Selection takes place in the vineyard and twice on the sorting table, before and after destemming. Pre-fermentation maceration lasts 2–4 days, followed by 20–30 days of skin maceration according to variety and terroir.
Each variety is fermented separately with natural yeasts in concrete and wooden vessels ranging from 10 to 80 hl. The wine is pumped over, while the cap is punched down by hand twice daily for about 9–12 days and then once daily until maceration is complete. Malolactic fermentation follows.
Ageing
The wine ages in new barrels, which make up around 30% of the vessels, and in second- and third-use barriques. Ageing ranges from 11 months for more delicate varieties such as Alicante to 20 months for more structured varieties such as Petit Verdot and Cabernet Sauvignon. It then matures for a further six months in concrete tanks before bottling.
Tasting profile
Harmonious and complex, with deep flavours and a rich, full texture.
