About this wine
Vineyard and terroir
Produced from young vines no more than 20–25 years old. The vines derive exclusively from massal selection, using propagation wood taken during pruning in the same vineyards.
Vinification
Fermentation takes place exclusively in wooden vats with a pied de cuve prepared from indigenous yeasts and lasts approximately ten days. This is followed by traditional submerged-cap maceration for at least two months.
Ageing
The wine matures for approximately five years in neutral oak and concrete vessels.
Technical data
Annual production is approximately 10,000 bottles.
Vintage notes
Vintages from 2000 through 2019 are represented.
