About this wine
Vineyard and terroir
The Rovettaz vineyard lies at an altitude of 600–700 m.
Vinification
The grapes are harvested during the first ten days of October and gently pressed in a pneumatic press. Fermentation takes place in stainless-steel tanks at a controlled temperature.
Ageing
The wine rests on its lees for eight months in barriques.
Tasting profile
Well balanced.
