Wine-making

The grapes are hand-picked and put in small boxes quickly carried to the cellar; after a soft pressing they are left to ferment in steel tanks for 8-10 days. The wine remains in contact with its skins for an additional 15-20 days to draw all the fenolic and aromatic components from them.

The long mellow in large Slavonia oak butts or French wood tonneaux comes before the bottling. Only after additional months of refining in the bottle is the wine sold and can then be relished in its full elegance.

Land

The vineyards are on one slope only and are exposed to North-East/South-West at 240 m altitude asl. The soil is clay-slimy with a strong presence of skeleton, verrucana stone, that improve its permeability.

The microclimate of the area is respresented by a remarkable thermal excursion in the daytime, not particularly influenced by strong winds. This determines a perfectly balanced ripeness of the grape in its fenolic, acid and sugar components.