| Climate |
Altitude: 300 m. a.s.l. Exposure: North, South, West, East. |
| Harvest |
Collected strictly by hand in small perforated boxes of 15 kg. (usually from mid-September). |
| Vinification |
After an extremely soft pressing (to leave the grapes intact) the alcoholic fermentation takes place (spontaneously, thanks to the native yeasts) in steel tanks at controlled temperature for about 15 days. The subsequent maceration of the skins lasts, on average, another three to four weeks. The malolactic fermentation involves only the must flower (the wine obtained from the pressing of the marc is never used for the production of our wines) and occurs spontaneously, without inoculation of bacteria. |
| Ageing |
This is followed by a period (at least 18 months) of refinement on the noble lees in cement casks, in French oak barrels (barriques and tonneaux), Allier, Nevers and Troncais, as well as in 15-20 hl French and Slavonian oak barrels and, to a small extent, in terracotta amphorae. |