The vines for this wine have a minimum of 45 years of age.
The roots are sourced by used the massage wood system by using only clippings that we have pruned from the Paje and Carso vineyards respectively.
Harvest takes place in September when the fruit has reached perfect physiological maturity. The fruit is placed gently into small containers.
Before being made into wine we manually select each berry in order to have perfect fruit.
Fermentation takes place exclusively in large wood casks thanks to a pied de cuve created from our indigenous yeasts. This lasts for ten days and then we use the ancient technique of maceration by splinting the submerged cap dirovere neutro per circa un anno. process which lasts for at least three months, (90 – 100 days). The wine is then aged in a neutral oak barrel for approximately one year.