About this wine
Vineyard and terroir
In the mid-20th century, the Dorigo family acquired two vineyards and subsequently increased their planting density several-fold. This allowed the weight of each bunch to be controlled and helped shape the grapes’ flavour.
Vinification
For the 2010 vintage, the grapes were harvested by hand in the final week of September at full ripeness, with signs of botrytis. They were carefully selected and sorted, chilled with dry ice to preserve their aromas, and pressed slowly and gently. The must underwent four hours of cold maceration before fermentation in stainless-steel tanks at a low, controlled temperature.
Ageing
The wine rested on its lees for seven months.
