About this wine
Vinification
Fermentation on the skins lasts 15–20 days at 28–30 °C, with frequent délestage. Malolactic fermentation follows.
Ageing
The wine is aged for 12 months in French oak barriques.
Tasting profile
Powerful, elegant and exceptionally full-bodied.
Label / history
La Papessa is one of the oldest farm complexes at the heart of the estate and has been mentioned in many historical sources since the late sixteenth century. It may have been named after an influential woman who lived there. The wine takes its name from the complex.
