| Climate |
Altitude: 250 m. (750 ft) a.s.l. Exposure: South. |
| Harvest |
Third week of September. The grapes come from vineyards of average 50 years old. After green harvest and careful selection, the grapes are hand harvested and collected in perforated crates to preserve their integrity in early morning and delivered to the winery in the afternoon. |
| Vinification |
After destemming and crushing the grapes, the must is sent to temperature-controlled horizontal tanks. The alcoholic fermentation and maceration last around 9 days at an initial constant temperature of 24°C which gradually rises to 28°C. This process allows the wine to obtain excellent aromas and extract polyphenolic substances from the skin. |
| Ageing |
After the alcoholic fermentation, the malolactic fermentation takes place in steel vats at 18°C. At the end of this phase, the wine is aged in barriques, with different degrees of use: a large part in new wood, but also second or third passage. This phase lasts for about 18 months, after which the wine spends another month in cement tanks to be finally bottled. Before marketing, it is in the bottle that it will undergo a further and definitive six-month period of refinement. |
| Pairing |
Mixed fried food, stewed dishes, roasted meats, and aged cheeses. |