About this wine
Vineyard and terroir
The fruit comes from the Bettolotti vineyard in La Morra, planted in the 1990s on soils combining clay, pebbles and limestone.
Vinification
Fermentation takes place in French oak barrels for 12–15 days, followed by spontaneous malolactic fermentation.
Ageing
The wine rests on its own lees for 10–12 months in 225-litre French oak barrels.
Tasting profile
Elegant, fresh and finely textured, with a bold, mineral and complex character.
