About this wine
Vineyard and terroir
The fruit comes from estate vineyards in Collio with well-drained, stony marl soils. The vines are pruned low to concentrate colour and aroma.
Vinification
The grapes are harvested by hand in late September and gently pressed. The must is cooled to 10 °C, then fermented for 20 days in temperature-controlled stainless-steel tanks at 18–22 °C.
Ageing
The wine rests in steel tanks at a constant 12 °C and is stabilized before bottling.
Tasting profile
Balanced.
