From selected estate vineyards with calcareous clay and sandy soils in Montefalco and Bevagna
|Wine maker notes
|Hand harvesting in the months of September and October. The grapes undergo a cold pre-maceration for 20 hours followed by 10-15 days of maceration at 53°F. Fermentation takes place in temperature controlled stainless steel tanks at 78-82°F.
Matured for 12 months in a combination of 225-liter barriques and 500-liter barrels followed by another 6 months in bottle.