By hand, by eye, by taste
“Whilst many of the viticultural techniques and ideas we use have remained unchanged for centuries, we also use methods less typical of the region, as we continue to develop what we hope to be some of the finest wines in the world.
We only use perfect berries, using small new barrels of Allier French oak with integral fermentation. We also use perlè casks which create a ‘redox atmosphere’. This reduces the amount of oxygen the grapes are exposed to so that first drops of wine develop slowly on the skins. This maintains freshness and aroma whilst extracting colour and roundness for an elegant and supple soft tannin structure.
Once the wine has run off its skins, it goes through a complete malolactic fermentation in new French oak barrels. This converts tart or sharp tastes into softer, more buttery flavours. We are the only Italian producer to do this, the technique being more associated with the Bordelais. We think this gives our wines a finesse not usually associated with the region.
Our wines are then aged for at least 24 months in our ageing complex on the eastern slopes of the estate, with testing and tasting taking place throughout the ageing cycle.”