About this wine
Vineyard and terroir
The grapes grow in Valle d’Aosta at 550–750 m above sea level, on loose, sandy moraine soils. The Alpine climate contributes distinctive aromas and good structure.
Vinification
The grapes are harvested by hand at the end of September, then sorted, chilled and gently pressed as whole bunches. Fermentation takes place in 300-litre French oak barrels, followed by malolactic fermentation.
Ageing
The wine rests on its lees for 10–11 months with regular bâtonnage, followed by a further 12 months in bottle.
Tasting profile
Rich, complex and aromatic, with elegance, balance, good structure and distinctive flavour.
