About this wine
Vineyard and terroir
The fruit comes from 50-year-old vines around Tufo.
Vinification
The grapes are harvested by hand at optimal ripeness, usually in late October, then gently crushed. Fermentation takes place in temperature-controlled stainless-steel tanks with selected yeast cultures. The wine remains on the skins for around 10 days to extract colour and aroma while limiting tannin extraction. Natural malolactic fermentation occurs as temperatures rise in spring.
Ageing
The wine matures for six months in oak barriques, followed by at least four months in bottle before release.
