Plant training and density: Typical “Alberello” method (free-standing bush training).
Plant density is around 5000 plants per hectare, with a very low yield of 1.8 kg per plant.
Age of vines: Between 25 and 35 years old.
Harvest: The grapes are harvested manually in mid-September and placed in wooden
crates of 15 kg each.
Vinification: The grapes are de-stemmed and delicately crushed to minimize damage to
the skin. The grapes are subsequently macerated for 12 to 15 days at a controlled
temperature of around 18’C. Fermentation takes place at a controlled temperature of 25’C for
approximately 8 days. Frequent remontage and delestage are carried out to maximize
extraction of aromas and gentle tannins. After racking, malolactic fermentation is induced.
Ageing: 12 months in French oak barriques, 6 months in large oak