About this wine
Vineyard and terroir
The grapes are sustainably grown in Val di Mazara at 100–300 m above sea level, on predominantly limestone soils.
Vinification
Harvest takes place in the second half of September. The grapes are hand-picked into 10–15 kg crates and processed under complete protection from oxygen. They are gently pressed to preserve the must’s aroma and acidity. Maceration lasts two weeks in temperature-controlled stainless-steel tanks, with regular pumping over, to extract polyphenolic compounds. Malolactic fermentation follows.
Ageing
Part of the wine matures in barriques for six months before being blended with wine matured in stainless-steel tanks. The finished wine then rests in bottle for a further four months.
Tasting profile
Elegant.
