About this wine
Vineyard and terroir
The estate vineyards lie at 370–430 m above sea level on clay-limestone soils.
Vinification
The grapes are harvested during the last ten days of September. The must undergoes a short pre-fermentation maceration, followed by fermentation in temperature-controlled concrete tanks for 10–13 days. Malolactic fermentation takes place in French oak barrels.
Ageing
The wine matures in French oak barrels for 24 months, then rests for a further eight months in the winery’s cellars after bottling.
