Tortonian and Helvetian, Sant’Agata marl

spontaneous fermentation, maceration in truncated conical vats for 35 days.

24 months in large oak barrels, bottling in August of the second year and further aging in bottle for 6 months Ageing potential: 20 years and more

elegance in the form of wine. Well-balanced, it starts with notes of rosehip and hidden spices, aromas of cherries and liquorice, then envelops the entire palate with fullness and persuasiveness that can be felt while drinking it, showing a manifest but wellbalanced acidity and a tannic body that is evident but delicate.