About this wine
Vineyard and terroir
The fruit comes from old vineyards in Manduria, planted on limestone soils at 40–50 metres above sea level.
Vinification
The grapes are machine-harvested in two rounds at different stages of ripeness: 60% in the last week of August and 40% in the second week of September. Maceration lasts 9–10 days in stainless steel tanks, with frequent stirring of the must.
Ageing
The wine rests for 8–9 months in glass-lined cement vats, followed by six months in bottle.
