About this wine
Vineyard and terroir
The fruit is grown in Salento on loamy clay soils containing gravel. The area has a hot, dry climate.
Vinification
The grapes are harvested in early September into small crates and dried at the winery for one month using the appassimento method. Fermentation takes place in small, purpose-designed tanks, with the cap punched down twice daily. The grapes are pressed by hand.
Ageing
The wine matures for 12 months in American oak barrels, followed by further bottle ageing in the winery’s cellars before release.
Tasting profile
The nose is richly fruity. The palate is pleasantly sweet and balanced.
