About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards in Bolgheri.
Vinification
The grapes are hand-harvested at optimal ripeness, placed in small crates and gently pressed at the winery. Alcoholic fermentation takes place for two weeks in 45 hL cement tanks at a controlled temperature of 26–30 °C, followed by 15 days of skin maceration. Malolactic fermentation is carried out in stainless-steel tanks.
Ageing
The wine is aged briefly in barriques.
Serving and pairing
Pair with roasted or grilled meat, venison, game, pasta with sauce or cheese.
