Exclusively from our “Ferrovia” vineyard. 6,000 vines planted per hectare, trained using the Guyot method. Yield of 70 ql/ha.
Meticulous hand selection of the ripest bunches followed by optical sorting.
Made exclusively in the best vintages.
The first whole clusters harvested are dried out for about 20 days with the sole aid of ventilation, then destemmed and transferred to stainless steel tanks for fermentation at 23-25°C. The whole clusters from the second harvest (8-10 days later) are immediately destemmed and placed in stainless steel for fermentation at a controlled temperature. Daily pump overs of the cap and a thorough skin contact maturation allow for maximum color and tannin extraction to both wines. Following racking in mid December, the wines are assembled.
In French oak barrels of varying sizes for 24 months and then bottle aged for an additional six months before release.