About this wine
Vineyard and terroir
The grapes grow in northeastern Italy, where a cool climate is moderated by warm air currents from the Adriatic Sea.
Vinification
The grapes are harvested by hand in September at optimal ripeness. After gentle pressing, the juice ferments in stainless-steel tanks at 17 °C for 18 days. Malolactic fermentation is prevented to retain the wine’s natural acidity.
Ageing
The wine remains on its lees for four months to develop greater complexity.
