About this wine
Vineyard and terroir
The fruit comes from vineyards in Sarmassa and Terlo, at 250–300 m above sea level. The vines are 10–20 years old and grow in sandy, clay-rich limestone soils, which support the ripening of healthy, mature bunches.
Vinification
The grapes are usually harvested by hand in the first half of October, followed by 30 days of skin maceration.
Ageing
The wine matures for 18–24 months in 25 hL Slavonian oak casks, followed by a further 36 months in bottle in the winery’s cellars.
Tasting profile
Deep and layered in character.
Label / history
The first vintage was released in 1946. Annual production is limited to 5,000 bottles.
