About this wine
Vineyard and terroir
The grapes grow near Gorizia, in the historic area of Oslavia in northeastern Italy. The vines are planted at a density of 4,000–9,000 plants per hectare on clay-marl and sandy-limestone soils.
Vinification
The grapes are harvested by hand from late September to early October. In 2006, harvesting ended on 14 October. Fermentation takes place on the skins in beeswax-lined clay amphorae buried up to their necks, with the surrounding earth providing natural temperature regulation. No temperature control or added yeasts are used; fermentation relies on native yeasts.
Ageing
The wine ages for four years in botti, large oak casks. It is bottled during the waning moon without clarification or filtration. The 2006 vintage then remained in the winery’s cellars for ten years.
Tasting profile
The amphora method allows fruity aromas and flavours to emerge.
