Fermentation
After destemming, a soft pressing takes place and the must stays in contact with the skins for about 15 days. Fermentation is started through a pie de cuve in stainless steel containers. The submerged cap technique is used to extrapolate fruity notes without exaggerating with tannins. After that, malolactic conversion happens naturally.
Elevage
12 months in concrete tanks, 6 months in big oak casks. Bottling takes place in waning moon June.
Winemaker name
There is a team that follow the direction of Andrea Franchetti
Scores
Eric Guido, Vinous, 93 points; Othmar Kiem – Simon Staffler, Falstaff, 91 points
Harvest technique
Hand harvested
Total production
2500 cases