About this wine

Vineyard and terroir

The grapes come from the Pozzo and Anfiteatro sites, on a moderately steep slope with northern and northwestern exposures. The hillside lies at the meeting point of several geological features, with permeable soils and an unusual limestone vein. The vines are 30 years old on average.

Vinification

The grapes are harvested by hand in August, placed in small crates and chilled before gentle pressing. Each vineyard plot is vinified separately. The must ferments in stainless-steel tanks at 13–14 °C, while part of the Chardonnay ferments in French oak barrels. In May, a tirage liqueur made from cultured yeast and organically grown cane sugar initiates secondary fermentation in the bottle.

Ageing

The wine matures on its lees for at least 55 months. Following disgorgement and the addition of dosage liqueur at 2 g/l, it rests in the cellar for at least another 12 months.