About this wine
Vineyard and terroir
The fruit comes from vineyards in Adro at 250 metres above sea level, planted on clay-limestone soils.
Grapes
The grapes are selected before vinification.
Vinification
Harvest begins in the second ten-day period of August and is carried out entirely by hand, without mechanical equipment. The grapes are carefully sorted, destemmed and pressed very gently in a pneumatic press. The free-run juice is separated from the juice produced by a second, firmer pressing; only the free-run juice, selected for its pH and acidity levels, is used.
Alcoholic fermentation takes place in stainless-steel tanks at a controlled temperature of 16–18 °C. The wine remains in these tanks throughout the winter. In spring, it is bottled with sugar and yeast for secondary fermentation.
Ageing
The wine ages on its lees for three years.
