About this wine
Vineyard and terroir
The vineyards cover around 1 ha in the village of Tregnago, at an altitude of 300 metres.
Vinification
The grapes are harvested by hand when ripe and left in the winery’s cellars to dry slightly. After sorting and pressing, they ferment without skin contact in oak barrels for 30–35 days.
Ageing
The wine spends 3–4 months on the lees. After decanting, it ages in oak barrels for around 35 months. The wine is then blended, bottled and aged for a further 12 months.
