Winemaking Philosophy
An
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.
After
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.
Tasting Notes
Statistical information
