About this wine
Vineyard and terroir
The grapes grow in the estate’s vineyards in Livorno, on soils composed of silt and sand.
Vinification
The grapes are harvested fully ripe in September and October, carefully sorted and pressed. The must ferments in temperature-controlled stainless steel tanks. Repeated bâtonnage contributes a rounded, velvety texture, and the wine undergoes malolactic fermentation.
Ageing
The wine matures for 12–14 months in French oak barrels, 50% of them new, followed by at least six months in bottle before release.
Tasting profile
Rounded and velvety in texture.
