About this wine
Vineyard and terroir
The fruit comes from the Vignarionda vineyard, at approximately 330 metres above sea level. The soils are limestone and clay, and the vines are 10 years old.
Grapes
The wine is made from a selection of grapes.
Vinification
The grapes are harvested by hand in mid-September and transported in crates to keep them intact. At the winery, the whole bunches are pressed without destemming and fermented in upright stainless-steel tanks. The wine remains on the skins for 30–40 days, with several pump-overs each day, and undergoes malolactic fermentation.
Ageing
The wine matures for 18–24 months in 2,000-litre oak barrels, followed by a further 20 months in bottle in the winery’s cellars.
