About this wine
Vineyard and terroir
The grapes come from old vines in the areas of Tirano and Teglio.
Grapes
Only the ripest bunches are selected.
Vinification
Harvest takes place at the end of October. The selected bunches are dried in dedicated rooms for more than a year, losing up to 50% of their weight. This concentrates the sugars and helps develop the wine’s distinctive bouquet. The dried grapes are pressed by hand and fermented on the skins for 15–20 days. After a second, gentle pressing, fermentation continues without the skins, followed by malolactic fermentation.
Ageing
The wine matures for two years in new French oak barriques, followed by 12 months in bottle.
Tasting profile
The prolonged drying of the grapes contributes to a distinctive bouquet.
Label / history
The Conti Sertoli Salis estate traces its history to the Middle Ages. In 1665, Count Giovanni Salis di Zizers supplied wine to the royal court of Leopold I of Habsburg. Its wines were the first in Italy to be bottled. After periods of success and decline, the current owners fully revived production after 1991.
