About this wine
Vineyard and terroir
The fruit comes from three sites—Cru della Ferla, Cru della Beccaccia and Cru della Lepre—each with a different exposure. The vineyards lie at around 300 metres above sea level on clay and loam soils.
Vinification
The grapes are harvested by hand throughout September, when each site reaches optimal ripeness. Fruit from the three vineyards is vinified separately. Fermentation lasts up to 14 days in stainless-steel vats at 24–26 °C, preserving the grapes’ natural aromas and flavours.
Ageing
The wine matures for 12 months in French and American oak barrels, followed by at least six months in bottle.
Tasting profile
Complex on the nose, with a rich, well-structured palate. It is harmonious and balanced, with a firm tannic backbone. Bottle ageing brings increasing refinement and elegance.
