About this wine
Vineyard and terroir
The fruit comes from the “Montegradella” vineyard, where the vines grow on clay-limestone soils.
Vinification
The grapes are harvested at optimal ripeness and gently pressed. Following crushing, 10–20% of the must is removed to increase the proportion of skins during fermentation. Fermentation takes place at a controlled temperature for 8–10 days and is followed by malolactic fermentation.
Ageing
The wine matures for 18–24 months in concrete tanks and large oak barrels, then rests for a further four months in bottle in the winery’s cellars before release.
Tasting profile
Elegant and refined.
