Predominantly clay and tuff
Around 0.8 hectares exposed to the West. Manual harvest, Organic farming
About 2,500 bottles
Around 6,000 vines per hectare
circa 2.500 bottiglie
the grapes are de-stemmed and placed in 30 hl truncated conical oak vats where they remain for about twenty days during which part of the spontaneous fermentation takes place in contact with the skins, without controlling the temperature. 3-4 manual punch downs a day are carried out as needed. After racking, aging takes place in 700 l tonneaux, for about 8 months and then 2 months in bottles.
We do not carry out any clarification and filtration or addition of sulfites