From the winery:
Varietals: 50% Syrah, 25% Cabernet-Sauvignon, 20% Merlot e 5% Petit Verdot
Growing method: Single spurred cordon.
Harvest: Control of the maturation and selection of the best grapes; manual gathering of the grapes in small baskets; quick transfer to the wine cellar.
Winemaking: Light destemming and crushing; alcoholic fermentation at controlled temperatures with frequent pumpovers; medium maceration on the skins with constant sampling and chemical analyses to determine the optimal date for racking.
Aging: Aged in French barriques for 8-10 months followed by aging in the bottle for at least 4 months.
Enologists: Laura Sutera Sardo, Paolo Caciorgna
Agronomists: Laura Sutera Sardo, Lucia Sutera Sardo
