NUMBER OF BOTTLES : 2600

GRAPES : 100% PERRICONE IGT

ALTITUDE : 480 M.S.L.

SOIL TYPE : clay rich in humus

PRODUCTION PER HECTARE : 30/40 quintals

TRAINING SYSTEM : Guyot espalier

HARVEST PERIOD : early October

IN THE CELLAR : Alcoholic fermentation takes place in open vats, in contact with the skins, for a total period of approximately 40 days. The process is initiated exclusively with indigenous yeasts, aided by the use of a pied de cuve prepared a few days before harvest, once the grapes have reached perfect physiological ripeness; no inoculation with selected yeasts is used. After the initial 20 days of fermentation, the wine continues to remain in contact with the skins for another 20 days before being drawn off. The wine is then transferred to French oak barrels, where it ages for 24 months. The process is completed with a further 6 months of bottle aging, necessary to fine-tune the organoleptic profile before release.

BOTTLING PERIOD : March/April

ALCOHOL : 14% vol.