Notes: VINEYARD Fruit from Roccolo Grassi's 12 hectare vineyard from vines 35-40 years of age.
SOIL Volcanic
VINIFICATION AND AGING The grapes are dried for 2 months before they are pressed and fermented. Following this, fermentation takes place in stainless steel vats, with the end of fermentation taking place in barrique (altogether for 30-40 days). Malolactic fermentation is completed and the wine is aged in small French barrels (50% new) for 26 months, followed by 24 months in the bottle.