About this wine
Vineyard and terroir
The fruit comes from the Starderi and Neive vineyards, at an altitude of 270 m. The vines were 37 years old at harvest.
Vinification
The grapes were harvested in late September and early October and carefully selected. Fermentation took place at a controlled temperature for 6–7 days, followed by malolactic fermentation in French oak barrels. The wine was neither filtered nor clarified.
Ageing
The wine matured for 16–18 months in French oak barrels, followed by six months in stainless-steel tanks and three months in bottle in the winery’s cellars.
Label / history
First released in 1996, annual production is 10,000 bottles, equivalent to 3% of the estate’s total wine production.
