About this wine
Vineyard and terroir
The fruit is grown in the Classico subzone from varieties traditionally cultivated in the region.
Vinification
After harvest, the grapes are destemmed and gently pressed in pneumatic presses to break the skins and release the juice. The pulp is then separated from the skins by a free-run process. Fermentation takes place in stainless-steel tanks at a controlled temperature of 18 °C to preserve the grapes’ aromas.
