About this wine
Vineyard and terroir
The grapes are grown in the commune of La Morra. The vines face west and southwest and are planted in clay-limestone soils.
Vinification
The grapes macerate for 5–7 days in rotating stainless-steel tanks at 25–30 °C. The must is then decanted and transferred to stainless-steel tanks to settle. Alcoholic and malolactic fermentation take place in oak barrels, half of them new.
Ageing
The wine remains in the same oak barrels for 18 months. It is then decanted and transferred to stainless-steel tanks for 3–4 months of stabilization.
Label / history
Annual production is limited to no more than 2,500 bottles.
