| Climate |
Altitude: 800 m. a.s.l. Exposure: South. |
| Soil composition |
Autochthonous, frank clay, rich in carbonates and skeleton with outcropping mother rock. |
| Cultivation system |
Low cordon renewed in double row. |
| Harvest |
Manual in box with selection in the vineyard. The grapes are overripe and are already attacked by noble rot; the skin is minimal as well as the crunchiness. |
| Vinification |
The grapes in boxes are turned upside down by hand into the soft press. The setting of a pressing program specifically designed for this grape allows the juice to be squeezed very slowly and softly, in order to minimize the crushing of the already very delicate peels. The must remains at 0C for about a week, then after settling it is placed in barriques and remains there until the preparation of the cut for bottling. |
| Ageing |
In barriques on fermentation yeasts. bottle aging: minimum 6 months. |