| 氣候 |
Altitude: 300 m. a.s.l. Exposure: North, South, West, East. |
| 收成 |
By hand, in early September, with 15 kg crates. |
| 釀造 |
After extremely soft crushing and destemming to leave the grapes intact, alcoholic fermentation takes place spontaneously, thanks to the indigenous yeasts, in temperature-controlled steel tanks for about 15 days. On average, the subsequent maceration of the skins lasts another three to four weeks. Malolactic fermentation involves only the first must, i.e. the wine obtained from pressing the marc is never used for the production of our wines, and occurs spontaneously, without inoculation of bacteria. |
| 陳年 |
This is followed by at least 18 months of ageing on the noble lees in concrete casks, in French oak barrels barriques and tonneaux from Allier, Nevers and Tronçais, as well as in 15-20 hl French and Slavonian oak casks and, to a small extent, in terracotta amphorae. |