About this wine
Vineyard and terroir
The vineyards lie on hills in the mountainous Basilicata region, at 400 metres above sea level, with east and southeast exposures. The soils are moderately dense and volcanic. Yields are limited to 60 hectolitres per hectare.
Vinification
The grapes are gently crushed and cooled, then allowed to release their free-run juice. After clarification by static settling, the juice ferments in stainless steel tanks for 20 days at 15–17 °C.
Ageing
The wine is stabilised and matured in the same stainless steel tanks until spring, when bottling of the vintage begins.
