The soil on the vineyard’s hillsides is a mixture of sand and limestone with an average level of granulation, but at the same time drains well, in order to ripen correctly.
The grape harvest is carried out by hand using small crates and after passing through a refrigerated container it is transferred into tanks via gravity.
The fermentation is carried out in small stainless steel tanks and French “Haute Futaie” Oak casks with unique and original local yeasts and fermenting bacteria from the vineyard itself, to bring out the very best of our terroir, respecting the uniqueness of each and every vintage.
The wine is always racked into the barrel via gravity. It remains in the handpicked extra-fine grain French Oak barrels for 12 months.
Clarified with egg whites and bottled by gravity with natural cork stoppers selected in May 2014.
Vintage 2012: The absence of water in the spring and during the summer marked the year 2012 indelibly, causing the vines to suffer extreme hydric stress. The numerous R+D+ projects, large investments for suitably irrigation schemes and hygrometric sensors placed at the roots done in previous years paid off during a year as complicated as this one. The irrigation management as a qualitative factor will have its best in this vintage, that, together with the healthy raw material will hopefully surprise us with a clear singularity.