About this wine
Vineyard and terroir
The fruit comes from the Prapo vineyard, at 330–370 metres above sea level. The 45-year-old vines grow in clay-limestone soils with a layer of sand.
Grapes
The wine is made from selected grapes.
Vinification
The grapes are harvested by hand in mid-September and placed in crates to keep them intact. At the winery, they are destemmed and pressed, then fermented in vertical stainless-steel tanks with 40–45 days of skin contact and several pump-overs each day. The wine undergoes malolactic fermentation.
Ageing
The wine matures for 18–24 months in 2,000–2,500-litre oak barrels, followed by a further 12 months in bottle in the winery’s cellars.
