Origin |
Montefiascone, Castiglione in Teverina (VT) |
Soil composition |
Sedimentary, rather clayvey and calcareous. |
Harvest |
First decade of September. The grapes are harvested by hand and taken to the basement where they are selected. |
Vinification |
Maceration on the skins for 18 days with lots of hand pressing. Wine extraction: 20%. Alcoholic fermentation in stainless steel. Malolactic fermentation: totally carried out in barriques. |
Ageing |
9 months in never and troncais barriques. |