About this wine
Vineyard and terroir
The fruit comes from two south-facing organic vineyards in the Taburnio area. The Bonea site lies at 400 m above sea level and has vines averaging 50 years old; the Montesarchio site lies at 300 m and has vines averaging 90 years old.
Vinification
The grapes are harvested by hand in late October, destemmed and crushed. They undergo two days of skin maceration, followed by spontaneous fermentation with natural yeasts in fiberglass tanks and malolactic fermentation.
Ageing
The wine rests for 7–12 months before being bottled without filtration or stabilization.
Tasting profile
Vibrant and distinctive, with a taut structure.
