About this wine
Vineyard and terroir
The grapes grow in the Cembra Valley at 550–670 metres above sea level, in vineyards facing south and southwest. 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, followed by static settling of the must. Alcoholic fermentation takes place in stainless-steel tanks at a controlled temperature. Secondary fermentation occurs in the bottle according to the traditional method.
Ageing
The wine rests on its lees in the bottle for at least 60 months.
