Winemaking Philosophy
The historical production technique is used,
blending batches from areas with different microclimates.
Alcoholic
fermentation is traditional, at a temperature of 28-30 °C, and lasts about 20 days.
Malolactic
fermentation is followed by a period of ageing in
large oak barrels, where the wine spends up to one year.
Tasting Notes
Statistical information
