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

spontaneous fermentation on the skins in stainless steel tanks for 17 days.

12 months in Austrian oak, with subsequent bottling in November. Ageing potential: 15 years and more

full, elegant flavour, with soft, enveloping tannins. Aromatic bouquet with hints of rose, red berries and spices.