About this wine
Vineyard and terroir
Made from the estate’s younger white-grape vineyards. The wine page identifies Querciola and Le Fornacelle, whereas the technical sheet identifies Querciola alone.
Grapes
100% Vermentino.
Vinification
The grapes are harvested by hand during the first week of September and pressed as whole bunches. After static settling at 5 °C for several days, the must is racked off its lees, inoculated and fermented in stainless-steel vats. Malolactic fermentation is prevented.
Ageing
The wine rests in bottle for six months before release.
Serving and pairing
Ageing potential is up to 10 years.
