Age of vineyards:
20-50 years.
Harvest:
This wine is made only in very good years. Beginning of October, the shoots are cut and a on plant drying process starts. End of October we start harvesting by hand. 2019 has been a very good vintage and grapes were rich in sugar and extracts. Fermentation stopped naturally at 14 ° alcohol and just 2 grams/liter of residual sugar.
Winemaking:
Traditional in reda t controlled temperature. Fermentation is done only on indigenous yeast coming from the grapes. Skin contact is of about 14 days. Maturation for 18 months in stainless steel tank and 6 months in bottle.