Sourced from their Viacosta vineyard, a perfect amphitheatre-shaped vineyard.
Alluvial, calcareous soil.
Practicing organic. Harvested by hand. The Viacosta vineyard was replanted just after the 2007 harvest.
Fermented in cement with ambient, natural yeast. 28 day maceration with remontage and delestage.
Aged in neutral botti ranging from 10 to 25 HL
Field Publication Computed: