Vinification
A wine from a vineyard of 2 hectares cultivated with a training system called Alberello or Brush and organized in individual vines organized at the same distance.
Hand picked grapes and careful selection in the vineyards with a very low yield. The fermentation is made in open wodden vats with a manual punchin down with a gentle extraction of the tannins. Aging is made in French oak barriques for 18 months, followed by a refining of 12 months in bottle.