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From a 1.5 hectare vineyard (biodynamic, not-certified), high in the Gioia del Colle plateau where constant sea winds and cool nights lift the aromatics. The vines here are 25+ years old, planted on a base of limestone and clay.
Grapes are hand-harvested in late September/early October and fermented using natural yeasts in stainless steel fermentation tanks. The grapes are then macerated for 16 days and aged in stainless steel tanks for 20 months, followed by an additional six months in bottle before release. The wine is then bottled without clarification, filtration or the addition of sulphur dioxide.