About this wine
Vineyard and terroir
The fruit comes from south- and southwest-facing vineyards in the Cembra Valley, at 450–600 m above sea level. The loose, sandy soils contain a high concentration of porphyry deposits. Planting density is 5,000 vines per hectare.
Vinification
The grapes are harvested by hand in early September. Whole bunches are gently pressed in a dedicated press, after which the must undergoes static settling and alcoholic fermentation in temperature-controlled stainless-steel tanks. Secondary fermentation takes place in the bottle according to the traditional method.
Ageing
The wine rests on its lees for 60 months.
