About this wine
Vineyard and terroir
The vines, up to 20 years old, grow on clay-limestone soils and are cultivated using organic and biodynamic methods. The grapes are harvested by hand throughout September.
Vinification
The Viognier is destemmed by hand and vinified in ceramic vessels for six months, then blended with juice from Sangiovese grapes that have been gently pressed directly. The must undergoes spontaneous alcoholic fermentation and malolactic fermentation.
Ageing
The wine ages for one year in the same ceramic vessels.
