The grapes come from the Palu vineyard, located in a hilly area predominantely composed of limestone soils and are hand-harvested in early September. The grapes are gently pressed and separated between the first and second pressing. Fermentation takes place in stainless steel tanks and aged for four months on the lees where secondary fermentation takes place. Unfiltered.
Ancestral method, refermented in bottle and never filtered. Manual harvest with selection of the grapes directly in the vineyard. After a soft pressing of the whole grapes the wine is fermented at a controlled temperature of 18 ° C with indigenous and selected yeasts. Mature in steel for 7 months, it is bottled for the refermentation with the first crescent moon of April. It is a wine in continuous evolution and with a high longevity in the bottle. Completely dry, 0 g / l of residual sugar. The result is a wine to be discovered over time, fresh and floral sensations give way to ripe fruit and complexity over time. Rich and harmonious on the palate.