Exclusively from our “Ferrovia” vineyard. 6,000 vines planted per hectare, trained using the Guyot method. Yield of 60 ql/ha.
Meticulous hand selection.
Destemmed, the grapes ferment in stainless steel tanks at a temperature of 23-25°C. During this phase, we conduct several pumping over of the cap per day, in order to obtain a maximum extraction of color and sweet tannins.
For 12 months, half in oak barrels and half in stainless steel tanks. Bottle aged for an additional six months before release.