About this wine
Vineyard and terroir
The grapes grow at an altitude of 750 m.
Vinification
The grapes are harvested by hand in the second ten-day period of October and placed in small crates. At the winery, they are gently pressed and the must undergoes static settling, followed by fermentation at a controlled temperature of 18–20 °C.
Ageing
The wine rests on its fine lees for four months before bottling.
