About this wine
Vineyard and terroir
The grapes grow in the Italian commune of Sanguinetto. The vineyards have a favourable microclimate and an exposure that provides sunlight throughout the day. Plantings date from 1963, 1999, 2012 and 2017, at a density of 2,200–2,400 vines per hectare. Yields do not exceed 8 tonnes per hectare.
Vinification
The grapes are harvested by hand into crates in late September or early October and taken directly to the winery. After destemming, they undergo spontaneous fermentation without added yeast in glass-lined concrete and stainless-steel tanks. Maceration lasts approximately 8–10 days, with the cap punched down twice daily.
Ageing
The wine matures for two years in Slavonian and Allier oak barrels of various sizes.
