About this wine
Vinification
Harvest begins in late September and is carried out entirely by hand. The finest bunches are placed in small wooden crates and taken to the winery. Maceration lasts for more than 40 days, and fermentation takes place in 2,600 L tanks at a controlled temperature of 10–15 °C.
Ageing
The wine ages for 36 months in small oak barrels, followed by 12 months in bottle.
Label / history
Production is very limited and restricted to the best vintages.
