About this wine
Vineyard and terroir
The fruit comes from the Sarmassa vineyard, on a well-sloped hillside with a southeast exposure. Its predominantly firm silty-clay soil contains a substantial proportion of stones. The stony clay restricts vegetative growth and makes the vines respond quickly to climatic changes, supporting full ripening.
Vinification
The grapes are harvested by hand, selected, destemmed and gently crushed. Fermentation takes place at a controlled 28–30 °C, followed by 10 days of skin maceration with regular punch-downs. The young wine is transferred to enamel-lined cement tanks insulated externally with cork, maintaining a temperature of 22 °C. Natural malolactic fermentation takes place in these tanks over two months.
Ageing
The wine ages slowly, first in oak barrels and then in bottle, and is released 10 years after the harvest.
Tasting profile
Structured, complex and elegant.
