About this wine
Vineyard and terroir
The vineyards lie at 500–600 m above sea level on tuff soils containing abundant clay. Planting density is 3,000 vines/ha.
Vinification
The grapes are harvested by hand during the final ten days of October, then destemmed and fermented for 20 days at a controlled temperature not exceeding 26 °C. Malolactic fermentation follows.
Ageing
The wine matures in barriques for 18 months, followed by 12 months in bottle.
Label / history
The wine was first released in 2004.
