Marked by a mild winter, with good rainfall (767 mm of rainfall, a slightly higher figure compared to seasonal averages), which was followed by a cool, ventilated spring.
Yield per hectar
7.5 - 8.5 t (3.0 - 3.4 t/acres)
Vinification
Once the grapes reach the winery, they undergo further selection on a vibrating table before soft pressing. Fermentation takes place in stainless steel at around 15- 16°C (59-61° F). Second fermentation in the bottle follows.
Ageing
36 months on the lees.
Residual sugar
3 g/l
Alcohol and analytical data
alcohol: 12.30%
total acidity: 7.3 g/l
pH: 3.1
Ageing potential
Ten to twelve years.
First vintage
2012
Method
Metodo classico