About this wine
Vineyard and terroir
The grapes grow in the estate’s vineyards near the Corbara River, at 300–450 metres above sea level.
Vinification
The grapes are harvested by hand in the first half of September, then destemmed and gently pressed at the winery. The must undergoes temperature-controlled alcoholic fermentation in stainless steel tanks, followed by malolactic fermentation.
Ageing
The wine rests in neutral tanks for 12 months.
