About this wine
Vineyard and terroir
The grapes grow on a southwest-facing hillside at 300–400 m above sea level. The soils are of Miocene-Helvetian origin and consist of limestone and grey marl.
Vinification
The grapes are harvested by hand during the first 20 days of October, placed in separate crates and taken directly to the winery for crushing. Fermentation takes place on the skins in temperature-controlled stainless-steel vats for 10–15 days, with frequent pumping over to promote polyphenol extraction.
Ageing
The wine matures for at least two years in a large Slavonian oak cask, followed by at least six months in bottle.
Tasting profile
Elegant, powerful and complex.
