About this wine
Vineyard and terroir
The fruit comes from the 7,000 m² Magone vineyard, whose surface is covered with rounded stones. It was Sergio Mottura’s first high-density planting. The estate follows organic farming principles, without artificial fertilisers or machine harvesting.
Vinification
The grapes are harvested by hand and gently pressed. The must is cooled immediately to accelerate sediment separation, allowing only the clear juice to ferment. The wine undergoes a long maceration on the skins in stainless-steel tanks, followed by fermentation. The estate uses modern winemaking technology and avoids chemical additives.
Ageing
The wine ages for 12 months in small oak barrels, followed by at least six months in bottle in the estate’s cellars.
Label / history
Sergio Mottura planted the Magone vineyard in 1962, initially with 75% Montepulciano and 25% Trebbiano. The vines were grafted over to Pinot Nero in 1980. The porcupine is the emblem of Mottura wines because it inhabits places where nature remains in balance.
