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Hand-harvested in a staggered manner from different vineyards. Cold prefermentative maceration of destalked and uncrushed grapes for 2 days in the intelligent 'Ganimede' tank with CO2. Saignée of the top-quality free-run juice and initial fermentation of the clean must. Alcoholic fermentation takes place in new French oak barrels (45%) and American oak barrels (55%) with light toasting. This is followed by ageing in the same barrels with fine lees for 20 months. The final blending of the different varieties occurs prior to bottling, with a minimum bottle ageing of an additional 16 months.
