About this wine
Vinification
The grapes are harvested from late September to early October, with only the highest-quality berries selected. They are dried to concentrate their sugars, then crushed and milled at the end of January. Fermentation takes place at 5–10 °C for 40–50 days, following a long-established traditional method.
Ageing
The wine rests for six months in stainless-steel tanks, followed by two years in oak barrels.
Tasting profile
Rich and enveloping on the palate.
