The estate in Cipresseta, near the winery at Gaggiano, whose slender trees adorn the artistic label, is known to local farmers as San Lorenzo.
TYPE OF SOIL: Limestone-calcareous soil with presence of alberese.
TRAINING SYSTEM: Guyot and spurred cordon.
HARVEST: Harvested between late September and early October.
WINEMAKING METHOD: After three–four weeks of cold pre-fermentation, the perfectly ripe, healthy clusters are traditionally fermented with maceration on the skins.Judicious pumping-over is performed during the phase of temperature controlled fermentation (25–27 °C).
The wine ages in the cellar for a short period to bring out itsfresh, velvety nature to the full.
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