About this wine
Vineyard and terroir
The fruit comes from the “Rombone” vineyard in the commune of Treiso. The vines grow at 260 m above sea level on clay-limestone soils with a south-west exposure.
Vinification
The grapes are harvested by hand in mid-October. Fermentation and maceration take place for 14–15 days in vertical stainless-steel tanks at a controlled temperature of 30 °C, with pump-overs and cap irrigation. Malolactic fermentation follows.
Ageing
The wine spends 12 months in the same barrels, followed by 12 months in French oak barrels from Tronçais and Allier and six months in bottle.
