About this wine
Vineyard and terroir
The fruit comes from the estate’s Pievasciata and Castelnuovo Berardenga vineyards, situated at 420–480 m above sea level. The soils consist of clay and limestone with pockets of marl.
Vinification
The grapes are harvested by hand during the second ten-day period of August, then gently pressed under inert gas with dry ice. Alcoholic fermentation takes place in steel tanks. Secondary fermentation occurs in the bottle, with minimal dosage added at disgorgement.
Ageing
The wine initially rests on its fine lees for six months. Following secondary fermentation in the bottle, it remains on the fine lees for a further 60 months.
Tasting profile
Elegant.
Label / history
Created to mark the 25th anniversary of the Vallepicciola estate.
