About this wine
Vineyard and terroir
The fruit comes from Viticcio’s own vineyards, where the soils are predominantly sandy and the vines average eight years of age.
Vinification
The grapes are harvested by hand in the second half of September at optimal ripeness. Selection takes place first in the vineyard and again by hand at the sorting table. The grapes remain on their skins for 48 hours at a controlled temperature of 8 °C before gentle pressing. Fermentation occurs in stainless-steel tanks at 13 °C.
Ageing
The wine rests in stainless-steel tanks for five months and then undergoes cold stabilization.
Tasting profile
Refreshing.
