About this wine
Vineyard and terroir
The organically grown fruit comes from 16 plots covering 5 ha in the municipality of Fosdinovo, at elevations of 250–420 m. The sandstone-schist soils are rich in iron oxide and carbonates and have one of the lowest pH levels in Italy, which contributes to the wines’ capacity to age.
Vinification
The grapes are harvested by hand in two or three passes from mid-September to mid-October. At reception, inert gas systems reduce stress on the fruit before pressing. Cold maceration and pressing are followed by cold static settling. Fermentation takes place at a controlled temperature in stainless-steel tanks.
Ageing
The wine rests on its fine lees for 6–8 months, gaining complexity and finesse. It is usually bottled in April or May following the harvest and then rests in the winery’s cellars for at least two further months.
