About this wine
Vineyard and terroir
The vineyards are in Collio, on sandy marl soils.
Vinification
The grapes are harvested by hand when slightly overripe, then carefully sorted and destemmed. The must ferments on the skins in open vats for 24 days without temperature control. After separation from the skins, fermentation continues in 500–600 L barrels and 1,500 L casks.
Ageing
The wine matures on its lees for 24 months, during which malolactic fermentation is completed. It is bottled without filtration and rests in bottle for at least 12 months before release.
