About this wine
Vineyard and terroir
The fruit comes from two small vineyards: a 2.7 ha plot in the commune of La Morra and a 2.5 ha plot in the municipality of Castiglione Falletto.
Vinification
The grapes are harvested in mid-October and carefully sorted at the winery. Fruit from each vineyard is vinified separately. Maceration and fermentation take place over 20 days in stainless steel tanks at a controlled temperature of 28–29 °C, followed by malolactic fermentation.
Ageing
The wines from the two sites are aged separately for 30 months in 40, 60 and 75 hl barrels made from Slavonian and Austrian oak. They are racked and blended in spring, bottled in late summer, and rested for a further six months in the winery’s cellars.
Label / history
Annual production is approximately 30,000 bottles.
