About this wine
Vineyard and terroir
The vines were planted in 1993 at 870 metres above sea level, mainly on clay soils, with a planting density of 4,000 vines per hectare.
Vinification
The grapes are harvested by hand during the first ten days of November, placed in 15 kg crates and transported to the winery. After sorting, they undergo skin maceration and ferment in stainless-steel tanks at a controlled temperature of 28 °C for 25–30 days. Malolactic fermentation is completed before ageing.
Ageing
The wine matures in Slavonian oak barrels for 24 months, followed by a further 12–24 months in bottle in the winery’s cellars.
Tasting profile
Rich.
