About this wine
Vineyard and terroir
The vineyards face south and southeast at 100–150 metres above sea level, on rocky hillside soils. The vines are 18 years old on average.
Vinification
The entire crop is harvested by hand in September over several passes and carefully sorted. Fermentation and maceration take place in stainless-steel vats for 8–10 days. Only organic winemaking methods are used.
Ageing
The wine matures in oak barrels for 10–13 months, followed by 10–12 months in bottle.
Label / history
The estate traces its history to the 11th century, when the Benedictine monastery Abazia di Nervesa was founded near Nervesa della Battaglia. Its monks cultivated grapes and made wine, creating a large estate that survived until the early 20th century. It was destroyed in 1918 during the First World War.
In 1986, Francesco Serafini and Antonello Vidotto began reviving the former monastic winery. Using old documents and maps, they worked to reconstruct the historic landscape and restore its architecture and vineyards. The estate also develops and selects local vines in an ongoing effort to revive the area’s genetic heritage.
