About this wine
Vineyard and terroir
The estate is in Oslavia, in Friuli-Venezia Giulia near the Slovenian border. Its vineyards have clay soils containing fragments of rock and are planted at 6,500–10,000 vines per hectare. They are farmed organically without chemical fertilisers or pesticides, following a minimal-intervention approach. The fruit is picked by hand only when fully ripe.
Vinification
Harvest usually takes place in September. The pressed grapes remain in oak barrels for 14 days, undergoing spontaneous fermentation on the lees without added yeast or temperature control. Malolactic fermentation is carried out when necessary. No sulphur is added, and the wine is neither fined nor filtered.
Ageing
The wine matures for 18 months in large oak barrels.
