Zone of origin:
Furore and neighboring municipalities
Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with south/south-westerly exposure
The hand-picked grapes are brought into the cellar whole and, after being destemmed and crushed they undergo fermentation with maceration for 12 days, followed by malo-lactic fermentation and development in French oak barriques in their second year of use
Maturing technique and duration prior to bottling:
12 months in French oak barriques in their second year of use
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