About this wine
Vineyard and terroir
The fruit comes from vines in the Cirò region. The vines average 15 years old, with some reaching 40 years.
Vinification
The grapes are harvested by hand in the second half of October. Fermentation begins spontaneously with natural yeasts, followed by two weeks of maceration.
Ageing
The wine matures for 10 months in cement tanks, followed by a further seven months in bottle before release.
