About this wine
Vineyard and terroir
The vineyards lie near the Adriatic Sea in Friuli Grave, on clay-limestone soils rich in trace elements. Yields do not exceed 80 hectolitres, and planting density is 5,000 vines per hectare. The vines are 36 years old.
Vinification
The grapes are harvested in late September. The berries are carefully sorted, and only the best are selected for maceration at a controlled temperature. They are then gently pressed, and the must ferments slowly in temperature-controlled tanks. Alcoholic fermentation lasts 12–15 days, with the cap punched down by hand every day. Malolactic fermentation takes place in stainless steel vats.
Ageing
After bottling, the wine rests in the cellars for 4 months.
