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. They remain on their skins in amphorae for six to seven months, without temperature control or added yeasts. The beeswax-lined amphorae are buried up to their necks, allowing the surrounding earth to regulate the temperature naturally. Fermentation relies on native yeasts.
Ageing
The wine matures for 36 months in large oak barrels. It is then bottled during the waning moon, without clarification or filtration, and spends approximately another two years in the winery’s cellars.
