About this wine
Vineyard and terroir
The grapes grow on sandy marl soils in the hills of Collio in northeastern Italy and are harvested at a very ripe stage.
Vinification
The grapes are hand-picked into crates, destemmed and placed in open vats. Fermentation begins with native yeasts and without sulfur dioxide. The must remains on the skins for 6–7 days before gentle pressing separates it from the solids. It is then transferred to 600-litre Slavonian oak barrels, where alcoholic and malolactic fermentation continue. The wine is bottled without sterile filtration.
Ageing
The wine matures on its lees in barrel for several months, followed by several more months of maturation in bottle.
Tasting profile
Deep red-amber in colour, with a distinctive savoury character.
Serving and pairing
Decant for 15–30 minutes before serving.
