| Location |
Cervognano di Montepulciano (SI). |
| 土地的组成 |
Alluvial-origin calcareous soil that contains a good percentage of sand, silt and clay. |
| 酿造 |
The grapes are picked manually, and after de-stemming and soft pressing, are fermented using indigenous yeast in steel vats filled to no more than two-thirds of their capacity. The fermentation process lasts about a week at controlled temperatures from 28 to 30 degrees. A short manual re-passing of the must and pomace are completed in the initial phase. |
| 陈年 |
The wine matures for several months in vitrified cement vats where malolactic fermentation occurs. Before bottling the wine is lightly filtered and shipped the Summer after harvest. |