Description
Grape varieties:
30% Fenile, 30% Ginestra, 40% Ripoli
Zone of origin:
Furore and neighbouring municipalities
Exposure and altitude:
Coastal terraces set 200/550 metres above sea level with southerly exposure exposure
Soil composition:
Dolomitic-limestone rock
Cultivation system:
Pergola and/or atypical radial, espalier
the over-ripe grapes are hand picked and brought into the cellar whole. After soft pressing the grape must, which undergoes cold static fining and is inoculated with selected yeasts, it ferments at a temperature of 12°C for about three months in barriques. Aging: the wine is aged in oak barrels for approximately nine months with an additional 6 months in the bottle.