About this wine
Vineyard and terroir
The Rovettaz vineyard lies at 600–700 m above sea level.
Vinification
The grapes are harvested during the first ten days of October and gently pressed in a pneumatic press. Fermentation takes place in temperature-controlled stainless-steel tanks.
Ageing
The wine spends eight months on its lees, with 30% aged in barriques and 70% in stainless-steel tanks. The lees are stirred twice a month. After bottling, the wine rests in the cellar for a further three months.
Tasting profile
Balanced.
