About this wine
Vineyard and terroir
The grapes come from the estate’s organic vineyards, planted at approximately 300 m above sea level in stony clay-silt soils. Planting density is 6,300 vines per hectare. Constant air currents from the Adriatic and the Alps contribute to a particularly favourable climate.
Vinification
The grapes are harvested by hand at optimal ripeness. Whole bunches are gently pressed, followed by six hours of maceration. Primary fermentation takes place in stainless-steel tanks at 18 °C. The wine is neither filtered nor disgorged, and no sulfites are used.
Ageing
The wine rests in stainless steel with regular bâtonnage. After bottling, secondary fermentation takes place in the bottle over five to six months.
Label / history
Annual production is approximately 10,000 bottles.
