About this wine
Vineyard and terroir
The grapes come from vineyards in several parts of the Franciacorta area, spanning its varied landscapes.
Vinification
The grapes are hand-harvested during the first ten days of August and transported to the winery in small boxes. After gentle pressing, the must ferments in stainless-steel tanks at a controlled temperature of 16 °C. Fruit from each vineyard is vinified separately before the final blend is assembled. Secondary fermentation takes place in the bottle.
Ageing
The wine ages on its lees for at least 24 months in the winery’s cellars, maintained at 12–15 °C.
Tasting profile
The wine has a strong character.
