About this wine
Vineyard and terroir
The vineyards lie in the hills of Bure Alto on clay-limestone soils.
Vinification
The grapes are naturally dried for several months, then gently crushed and fermented at low temperature during winter. Fermentation is stopped before completion to retain the desired level of residual sugar.
Ageing
The wine matures in Slavonian oak barrels for at least one year, followed by several months in bottle.
Label / history
Annual production is approximately 1,000 bottles.
