| Cépages |
69% Sauvignon, 12% Vermentino, 12% Viognier, 7% Verdicchio Bianco |
| Vendanges |
The picking began 25 August and concluded on 6 September. |
| Température de fermentation |
18-20 °C |
| 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. |
| Affinage |
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 go through malolactic fermentation. Maturation on the fine lees lasted six 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. |