About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards in the municipality of Ripacandida, where the vines grow in medium-textured volcanic soil at about 500 m above sea level.
Vinification
The grapes are harvested at optimal ripeness and taken to the winery. They are gently pressed to limit the extraction of phenolic compounds and pigments from the skins. After draining, the must is clarified by static settling, then fermented in stainless-steel tanks at a controlled temperature.
Ageing
The wine rests for three months in steel tanks.
