About this wine
Vineyard and terroir
The fruit is grown in the estate’s vineyards, whose soils are rich in macro- and micronutrients and have a structure similar to soils found beyond the Alps.
Grapes
Clones 10 and 19 are used.
Vinification
After harvest, the grapes undergo a short skin maceration followed by gentle pressing. Fermentation lasts 12 days at a controlled temperature of 14 °C. Secondary fermentation takes place for 30 days in sealed tanks using the Charmat method.
Ageing
After bottling, the wine rests for a further 30 days in the winery’s cellars.
Tasting profile
The aroma is complex and inviting. The palate is fruity and well balanced.
