3 ha of southwest facing vines grow in rich soils of Pliocene clay skeleton. Fruit is hand-harvested.
Fermentation takes place in stainless steel tanks with pumpovers backed up by punching down and delestage. Maceration and fermentation last 18-22 days at a controlled temperature of 26-30°C with hot post-fermentative maceration (until 32°C) micro-oxygenation is done between the end of the alcoholic fermentation and the beginning of the malolactic fermentation; this takes place in 60 hl wooden casks. Aging occurs with batonnage on fine lees until May-June. The process is carried on in 225 L French oak barriques (80% new) for 16-18 months. Maturation is completed with 6 months of aging in bottle. (10,500 bts)