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From vineyards aged 20-25 years and planted to the Palu vineyard with its clay soils. Located in a hilly area the grapes are hand-harvested in early September and gently pressed and separated between the first and second pressing. Fermentation takes place in stainless steel tanks and aged for four months on the lees. The secondary fermentation takes place in bottle and lasts for 40 days and then aged for 12 months in bottle before release. Unfiltered.