Soil:Silty and clay-silty alluvial deposits, with low organic carbon content and limited availability of organic matter.
Altitude:130 m a.s.l.
Harvest:From the second half of September.
Vineyard:15-year-old vines, 4,000 plants per hectare, Guyot training system with double spur and spontaneous grassing.
Yield:Maximum production of 60 q/ha, equal to approximately 1.5 kg per plant.
Vinification:Manual harvest in 15 kg crates. Grapes are chilled overnight in the cellar before destemming and crushing.
Fermentation:Spontaneous, without the use of selected yeasts. Fermentation takes place in steel tanks with careful management of racking and oxygenation through CO₂ sealed valves. No filtration.
Maceration:The wine remains in contact with its skins for 6 months during aging in steel tanks.
Final Aging:Clarification by natural cold decantation in the cellar and subsequent rest in bottle for 36 months, to achieve perfect expressive balance.
