About this wine
Vineyard and terroir
The fruit comes from the San Francesco and Fontanazza vineyards in the La Morra subzone. The estate follows organic practices and uses only natural fertilisers. Cluster thinning leaves approximately half of the bunches on each vine. In favourable warm years, one vine yields enough fruit for one bottle; in rainy years, several vines are required.
Vinification
The grapes are harvested in late September. Traditional fermentation takes place at 30–32 °C in open stainless-steel vats and lasts 15–20 days, with frequent pumping over and manual punch-downs. Malolactic fermentation follows. Before bottling, the wine is clarified with egg white according to the traditional method and is not filtered.
Ageing
The wine matures for 8–12 months in large French oak casks of 500 and 2,500 litres.
