About this wine
Vineyard and terroir
The grapes grow in the Italian commune of Sanguinetto. The vineyards receive sunlight throughout the day, and the local microclimate supports consistent ripening. Plantings date from 1963, 1999, 2012 and 2017, at a density of 2,200–2,400 vines per hectare. Yields do not exceed 100 quintals 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 macerate for approximately 8–10 days, with the cap punched down twice daily. Fermentation is spontaneous, without added yeast, in glass-lined cement and stainless-steel tanks.
Ageing
The wine matures for one year in Slavonian and Allier oak barrels of various sizes.
Tasting profile
Fresh in style.
