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 proportion of porphyry deposits, and the vineyards are planted at a density of 5,000 vines per hectare.
Vinification
The grapes are hand-harvested during the first ten days of September. Whole bunches are gently pressed in a special 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 initially matures on its lees for about six months, followed by 48 months of ageing on the lees after secondary fermentation.
