About this wine
Vineyard and terroir
The vineyards lie near the Adriatic Sea, on clay-limestone soils with a varied mix of trace elements. Yields do not exceed 80 hectolitres, and planting density is 4 000 vines per hectare. The vines are 34 years old.
Vinification
Harvest takes place in early October. After careful sorting, the grapes are gently pressed and the must is transferred to temperature-controlled tanks for a slow fermentation. Alcoholic fermentation lasts 15–20 days, with the cap punched down by hand each day.
