From the estate in Santa Giuletta on clay and calcareous soil with an east to south-west aspect, the average vine age is 30 years, and the training system is guyot. After whole bunch pressing, the must is left to settle in temperature-controlled steel tanks. A few days later, it is racked and divided among terracotta amphorae and French oak barriques, where the alcoholic fermentation, lasting about 4 weeks, occurs with partial malolactic fermentation. R&R
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