MUNICIPALITY: Agliano Terme
CRU OR BLEND: Cru
SOIL COMPOSITION
Calcareous/clayey
IN THE VINEYARD
Dry pruning to 7–8 buds (Guyot training system), shoot thinning, lateral shoot removal, bunch thinning post-veraison, manual harvest in crates
VINIFICATION
Skin maceration in automated stainless steel fermenters at controlled temperature, with repeated pump-overs and oxygenation until full conversion of sugars to alcohol. Followed by racking and aging on fine lees to promote malolactic fermentation
AGEING
Minimum 12 months in wood – 80% in tonneaux and 20% in large oak casks – plus 12 months in bottle