This wine expresses both the excellent qualities of the Merlot varietal and the unique character which comes from the traditional partial appassimento
method of drying grapes and the terroir
of the Illasi Valley.
Due to the high density of the vines and planting method, more than 70% of the vineyards’ management is carried out mechanically. The winter pruning, the selection of spring buds, the harvest, the thinning and choice of fruit, however, is done by hand.
harvest, vinification and aging
Part of the grapes are picked in late September and left to dry for about a month in protected but well-ventilated chambers on the historic Estate. Another part of the harvest takes place in the first half of October in a stage of over- ripening. The two harvests are separately low-temperature macerated and temperature-controlled fermented and then blended for fining in oak barriques
for about 14 months. After bottling, the wine undergoes period of fining.