About this wine
Vineyard and terroir
The fruit comes from 60-year-old vines in Soave, grown at 400 metres above sea level on predominantly basaltic volcanic soils.
Vinification
The grapes are harvested by hand at optimal ripeness and gently pressed. The must ferments in stainless-steel tanks with wild yeasts. After low-temperature settling, the wine is bottled without filtration.
Ageing
The wine spends 18 months on its fine lees, with regular bâtonnage.
