NUMBER OF BOTTLES : 2600

GRAPES : 100% CATARRATTO

ALTITUDE: 500 M.S.L.

SOIL TYPE : clay rich in humus

PRODUCTION PER HECTARE : 40/50 quintals

TRAINING SYSTEM : Guyot espalier

HARVEST PERIOD : end of September.

IN THE CELLAR : After destemming and gentle pressing, the must undergoes natural decantation before alcoholic fermentation begins, which occurs through the addition of indigenous yeasts. The fermentation process takes place in stainless steel tanks at low temperatures for approximately 20 days, ensuring maximum preservation of the aromatic profile. The wine then ages on its fine lees for approximately 6 months, during which time periodic bâtonnage (stirring) is performed to enhance the extraction of complexity and structure.

BOTTLING PERIOD : March/April

ALCOHOL : 12.5% vol.