About this wine
Vineyard and terroir
The vines average 11 years of age and grow at 290–300 m above sea level in sandy, clay and loamy soils.
Vinification
The grapes are harvested before 10 a.m. and kept overnight in a cool underground fruttaio, a room traditionally used to dry grapes for Vin Santo. The following morning, the whole bunches are pressed without destemming and macerate in the press until the desired colour is achieved. Fermentation begins spontaneously and continues for 30–35 days, slowed by the naturally cool underground winery. Secondary fermentation follows the ancestral method: the wine is bottled when the required sugar level is reached.
