average altitude of 250 metres, traditional vine training and
low yield vineyard management make it possible to produce a
modern wine with a surprising personality.
soft pressing, the must is fermented separately, off skins,
at a temperature of 15-16 °C. After
a short period spent maturing on lees, the two wines are
blended, in percentages that vary from year to year, the aim
being to obtain the best possible balance.