||The growing season included a cool spring with abundant rainfall, followed by moderate summer heat and warm autumn temperatures, allowing grapes to ripen gradually through the end of October. This extended, more ‘traditional', hang time, compared to recent vintages, produced harmonious and balanced wines.
|Composition of the land
||The soil found at an altitude of 350 m. a.s.l. is composed of disgregated turbidite sandstone and marly schist with claylike features. Slate and sandstone are most prevalent in the hilltop area (550 m.), where the soil is loose and conducive to drainage, as in the cases of the Radda and Panzano vineyards.
||Grapes are carefully selected in the vineyards, and harvested by hand into 8 kilo crates. Harvest start date: 2 October.
||They are destemmed, never crushed, then conveyed into temperature-controlled stainless steel vats, where alcoholic fermentation and maceration take place. Maceration lasts about 12 days.
||After completing full malolactic fermentation, the wine is transferred into barriques and tonneaux. The oak is 100% French (5% new; remainder consists of second and third-fill barrels). The wine is regularly racked and tasted during the entire maturation period, which may last up to 14 months. At the end period, which may last up to 14 months. At the end of the élevage, the best lots are selected through extensive tasting and assembled to create the final blend. After bottling, the wine rests for at least three months before release. No animal products or byproducts are used in the production of this wine, making it suitable for vegans and vegetarians.