About this wine
Vineyard and terroir
The vineyards are planted on stony marl soils at a density of 4,000 vines/ha.
Vinification
The grapes are harvested by hand in early October, then dried in a dedicated room for 20 days. Fermentation takes place at a controlled 28 °C: half of the must ferments in small oak barrels and half in stainless-steel tanks.
Ageing
The wine matures in barriques for eight months.
