Vinification and Aging: in the vineyard dedicated to this wine the plant density reaches 9000 vines per hectare, the natural competition between the plants makes them produce no more than 500 grams of grapes per plant. The fermentation that occurs spontaneously through indigenous yeasts takes place in 500 liter oak barrels used as small vats, repeated manual punching is carried out during the fermentation process. At the racking, the wine is decanted directly into barriques where malo-lactic fermentation takes place, permanently lingering on its fine lees which are frequently removed by means of “batonage”. Matured in the same barrels for about 24 months, it completes its refinement first in cement vats and then for at least 12 months in bottle..

Average production/year: 4.000 bottles