About this wine
Vineyard and terroir
The fruit is hand-harvested from the southwest-facing Rombone vineyard in the commune of Treiso, at 240 m above sea level. The soils are predominantly clay and limestone.
Vinification
Fermentation and maceration take place in vertical stainless-steel tanks for 15–16 days at a controlled temperature of 30 °C, with pump-overs and cap irrigation. The wine then undergoes malolactic fermentation.
Ageing
The wine matures for 18 months in French oak barrels from Tronçais and Allier, followed by 12 months in bottle.
