Description
THE VINEYARD From Occhetti, Sanche and Vadonia, 260-280m above sea level
SOIL Sandy soils with varied fossils and sedimentary layers
FERMENTATION Fermented with indigenous yeasts in concrete, transferred to oak tonneau to complete malo-lactic.
AGING 7-8 months in oak and stainless steel; bottled on second declining moon of the summer following the harvest.
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