:: il metodo
prima della vendemmia

BEFORE THE HARVEST

When the expected phenolic maturation is achieved, harvest takes place just in small and carefully identified vineyard plots.

Key elements in selecting the vineyards:

  • Age of the vine
  • Position in the vineyard
  • Soil and training system
raccolta e cernita

PICKING AND TRIAGE

Grapes are hand-picked and displayed in single layer in small cases of maximum 5 kilograms each.

Grape content/Kg
H2O : 800 gr
Sugar : 190/200 g
Other substances : 5/15 g

appassimento

FRUTTAIA

Grapes are stored for 4 weeks in a controlled temperature "fruttaia" (fruit chamber). The natural enzymatic processes develop the peculiar aromas and taste profile.

Contenuto/Kg di uva dopo 4 settimane di appassimento
H2O : 700 gr
Zucchero : 270/280 g
Altre sostanze : 5/15 g

vinificazione

VINIFICAZIONE

Grapes must be handled respectfully to preserve their delicate balance. The wine rests for 8/10 months in 225 lt. medium toasted French oak casks. After 4 month from bottling the wine starts showing its best expression.

Contenuto/Litro di vino
H2O : 900 gr
Zucchero : 08/09 g
Altre sostanze : 5/15 g
Alcool : 15°.