About this wine
Vineyard and terroir
The vines grow at 350 m above sea level on limestone soils in Emilia-Romagna and are trained using the Guyot system.
Vinification
The grapes are generally harvested in late September at optimal ripeness. Fermentation takes place with natural yeasts in stainless-steel tanks, with seven months of skin maceration. The wine is bottled without clarification or filtration, and may therefore develop a cloudy sediment over time.
Ageing
The wine rests on its lees in the same stainless-steel tanks for up to eight months.
Tasting profile
The aroma is rich. The palate has a delicate, lightly oily texture and a gentle tannic grip.
Serving and pairing
Decant for 30 minutes before serving.
