Lequio formation clay and limestone, alternating with marl and fossiliferous sandstone, tending to “elveziano”.

following harvest, which takes place strictly in the early hours of the morning, the grapes are taken to the cold stores, where they stay for 72 hours at 0° C. Soft pressing and contact with the skins for about 8 hours follows. Vinification continues with further pressing and natural decanting. Fermentation takes place 30% in 2, 3, 5 year old barrels and 70% in stainless steel tanks. Blending takes place in January, and the wine is bottled in March.

10 years or more.

flinty notes combine with hints of passionfruit, citrus and sage. In the mouth is it bold, lively and fresh, with a crisp acidity.