About this wine
Vinification
The grapes are harvested by hand from mid-September to early October, then dried for three to four months in special baskets, losing about 30% of their original weight. After gentle destemming and crushing, fermentation takes place in steel tanks at 10–18 °C. Maceration lasts four weeks, with daily pump-overs, and is followed by malolactic fermentation.
Ageing
The wine remains in steel tanks until April, followed by 12 months in 500-litre French oak barrels and 12 months in 2,000–2,500-litre Slavonian oak barrels. It then rests for a further 12 months in bottle in the winery’s cellar.
Tasting profile
Substantial and elegant, with intensity and an approachable, modern character.
