Grapes: Vermentino, Trebbiano and other white varieties (field blend).
Fermentation: after harvest selected grapes are hung from the roof and exposed to constant air movement. The clusters dry over a period of four months, losing 50% of water content. The dried grapes are then pressed manually to extract as much juice as possible. Fermentation take place in barrels with indigenous yeasts (“pied de cuve”).
Maturation: 10 years in small oak barrels.
Bottles Produced: 800