About this wine
Vineyard and terroir
The fruit comes from the organic Chiusa Spagnolo (CS) cru, at 620 m above sea level. The vineyard was planted in 1925 with ungrafted vines, which are more than 80 years old. Its relatively deep soils and good airflow contribute elegance and roundness.
Vinification
Fermentation uses native yeasts, with 50 days of skin contact, in epoxy-lined tanks. No sulfites are added, or they are used only minimally.
Ageing
The wine matures for 18 months in epoxy-lined tanks, followed by a further 18 months in bottle.
Tasting profile
Elegant and rounded.
Label / history
Annual production does not exceed 3,000 bottles.
