About this wine
Vineyard and terroir
The grapes grow in south-facing vineyards in the commune of La Morra, on clay and limestone soils.
Vinification
The grapes undergo 5–7 days of maceration in a rotary fermenter at 25–30 °C. Alcoholic and malolactic fermentation take place in stainless-steel tanks.
Ageing
The wine ages for 24 months in small French oak barrels, of which 35% are new and the remainder previously used. It then rests for another six months in stainless-steel tanks before bottling, followed by at least one year in the winery’s cellars.
Label / history
Annual production is approximately 6,000 standard bottles and 150 magnums.
