Log in for prices and ordering
From an east-facing site in the Perno MGA at 350–400 metres, planted in 1948 and rooted in the Lequio Formation—medium-textured soils of alternating sandy and clayey marls.
The fruit was hand-harvested and fermented in temperature-controlled stainless steel, with a maceration of around 12–14 days. Following malolactic fermentation, the wine was aged in oak for 24 months, then transferred to concrete for further natural stabilisation.