About this wine
Vineyard and terroir
The fruit comes from three vineyards in La Morra, Roggeri, San Biagio and Bettolotti, which together cover about 2.9 ha. Soils are clay and limestone in Roggeri, and lighter clay and sandy soils in San Biagio and Bettolotti. The vineyards lie at 220–280 m above sea level and face southeast, south and east.
Vinification
The grapes are harvested by hand in the first week of October, to preserve both ripeness and freshness. Fermentation lasts about four weeks in temperature-controlled steel tanks at 26–28 °C, with regular stirring to extract colour, aroma and tannins gently. Malolactic fermentation follows as soon as alcoholic fermentation ends, in stainless steel tanks at 20 °C.
Ageing
The wine ages 18–24 months in large Slavonian oak casks, which develop its structure, depth and balance. It then rests about nine more months in bottle in dark underground cellars.
Tasting profile
Expressive aroma and a refined style, with precision and elegance and a polished structure.
Label / history
About 16,000 bottles are produced each year.
