About this wine
Vineyard and terroir
The fruit comes from the 13.4-hectare Molsino vineyard, at 350–420 m above sea level.
Vinification
After harvest, the grapes are gently pressed and crushed. The must ferments partly in oak vats and partly in cement vats, followed by malolactic fermentation in cement tanks.
Ageing
The wine matures for four years in 10–20 hl barrels, rests briefly in a cement tank, and then ages for a further 6–12 months in bottle before release.
