About this wine
Vineyard and terroir
The grapes grow in the Ginestra vineyard at 300–350 m above sea level. The vines are 30–35 years old.
Vinification
The grapes are harvested entirely by hand at optimal ripeness, usually during the first ten days of October. After crushing, the must macerates for 18–25 days in purpose-designed tanks that continuously promote the release of compounds from the skins. Extraction ends when the desired balance between colour and tannins has been reached.
Ageing
The wine undergoes extended ageing in French oak barrels, followed by 6–12 months in bottle.
