About this wine
Vineyard and terroir
The fruit comes from the “Barbabecchi” vineyard, at an altitude of 910 metres, with northern and northeastern exposure. The vines were planted around 1910, are ungrafted and average more than 100 years of age.
Vinification
Produced only in exceptional vintages when the grapes achieve full phenolic ripeness. The fruit is harvested by hand, destemmed and gently crushed, then fermented on the skins for 50 days with native yeasts. No sulfites are added during production, or only a minimal amount is used.
Ageing
The wine matures for 18 months in epoxy-resin tanks with capacities of 1,500–2,500 litres, followed by another 18 months in bottle.
Tasting profile
Deep and rich, with elegance, character, individuality and great finesse.
Serving and pairing
Allow the wine to breathe for 15–30 minutes before serving.
