About this wine
Vineyard and terroir
The vineyard occupies the top of a hill in the Trentino wine-growing area of northern Italy, at 700 m above sea level. Its volcanic soils lie over basalt slabs and impart a mineral character to the grapes.
Vinification
The grapes are harvested by hand and undergo 12 hours of low-temperature skin contact. After gentle pressing, they ferment for 20 days at a controlled temperature of 13 °C.
Ageing
The wine rests on its lees for six months before bottling.
Tasting profile
Mineral in character, with a distinctive, well-defined structure.
