ALC/VOL: 14%
THE VINEYARD: exposure south – south-westerly; altitude 140 mt; complex, stony structure on a substratum of clay; vine density: 6,600 plants per hectare.
HARVESTING TECHNIQUE: manual.
YIELD/HA in 2019: 35hl
VINIFICATION: temperature-controlled fermentation in open tapered steel vats. Each one of the various plots of our vineyard is vinified in a dedicated vat and also kept separate throughout the entire ageing process, up to the moment of the blend composition.
MACERATION: up to 18 days depending on variety. Long contact with lees
to drastically reduce the use of sulphites.
MATURATION: 18 months in French oak barriques and tonneaux (70% new and 30% of second passage). After the blend composition it rests in cement vats before bottling. Further 24 months of bottle ageing. No fining or filtering.