PRODUCTION METHOD

This wine is produced only in very rare and special vintages. The grapes are lovingly gathered after a period of withering on the vine. The must is fermented at a controlled temperature (24/26 °C), while the wine is stored in underground glazed containers where it mellow and refines. Ageing is completed in oak barrels for nearly 8 months, in order to highlight the intrinsic characteristics of the grape. As wine mellows it is stabilized and bottled at a low temperature, not to alter its natural characteristics.