About this wine
Grapes
The blend includes Trebbiano and Malvasia, with a small proportion of Canaiolo.
Vinification
The grapes are naturally air-dried and inspected regularly, with any rotten berries removed. Around February following the harvest, once the sugar level reaches approximately 32–36 °Brix, they are crushed and transferred to small 55 L barrels. Fermentation begins spontaneously with natural yeasts.
Ageing
The wine matures in barrel for eight years, followed by six months in bottle.
Tasting profile
Rich in character.
