| Grape varieties |
69% Sauvignon, 12% Vermentino, 12% Viognier, 7% Verdicchio Bianco |
| Harvest |
The picking began 25 August and concluded on 6 September. |
| Vinification |
The clusters were hand-picked into 15-kg boxes early in the morning and were chilled as soon as they arrived in the winery in order to preserve all of their aromatic potential. |
| Ageing |
After a 12-hour gravity settling, 55% of the must was put into used oak barriques, 30% in new barriques and 15% into stainless steel. Fermentation temperatures did not exceed 18-20°C, and the wine did not undergo malolactic fermentation. Maturation on the fine lees lasted 6 months, with regular bâtonnage through the entire period. The various lots of wine were assembled into the final blend, and the wine was given a light fining before bottling. |