About this wine
Vinification
The grapes are hand-harvested from mid-September to early October, selected at the winery and placed in small baskets to dry naturally. After drying, they are gently destemmed and crushed. Maceration lasts 4–6 weeks, with daily pump-overs and rack-and-return every 2–3 days. Malolactic fermentation is completed in spring.
Ageing
The wine rests for one month in stainless-steel tanks, followed by 12 months in barriques, seven years in large Slavonian oak casks and 12 months in bottle.
Tasting profile
The wine has structure, richness and depth, with a soft, balanced character and finesse.
