This wine is the result of a noteworthy vintage, thanks to its
favourable climatic conditions. At the beginning of October, the
grapes are rigorously selected in the vineyard, hand-picked and
placed in small boxes. Only the best bunches are then put on
traditional wooden trellis in large and air-conditioned dry lofts.
During this drying process that lasts about four months, a series
of biochemical transformations take place until the grapes’ ideal
dryness degree is reached. A further careful selection of the
best bunches takes place. Afterwards a soft pressing is started,
followed by the maceration and alcoholic fermentation that
allow the right structure and alcohol content to be reached.
Then the wine ages for about six years in small and mediumsized barrels. Finally, after bottling, the wine matures in the
bottle for at least six months.