About this wine
Vineyard and terroir
The fruit comes from the Gabutti vineyard, at 250–300 m above sea level, where the vines grow in limestone and clay soils. The vines are 35–50 years old.
Vinification
The grapes are harvested and sorted entirely by hand. Fermentation takes place in stainless-steel vats for 4–7 weeks, followed by malolactic fermentation at 20 °C.
Ageing
The wine matures for 24 months in large Slavonian oak barrels, followed by at least six months in bottle before release.
Label / history
The wine takes its name from the Gabutti vineyard.
