About this wine
Vineyard and terroir
The fruit comes from old plots in the Gaio area.
Vinification
The grapes are harvested in the first half of September to retain freshness and acidity. After destemming and gentle pressing, the must is cold-settled and fermented at low temperature in stainless-steel tanks for 15 days. Fresh must naturally rich in yeasts and sugars is added at bottling to initiate a second fermentation in the bottle. No sulfites are used. The wine is not disgorged, so the sediment continues to add depth to its aromas and flavours.
