About this wine
Vineyard and terroir
The fruit came from vineyards in Rombone, in the municipality of Treiso, and from vines of different ages.
Vinification
The grapes were harvested by hand in October, then pressed and fermented in stainless-steel tanks for 15–16 days at no more than 30 °C. Malolactic fermentation took place in the same tanks.
Ageing
The wine matured for 12 months in old oak barriques, followed by six months in bottle.
