Estate-grown, hand-harvested grapes are dried for 3-5 months before pressing, after which the must is racked into 'caratelli' (small barrels of varying composition) where it ferments and ages for five years before bottling. The wine remains on the 'madre' or starter culture for the entire aging/fermenting period, during which time it is neither racked nor filtered. The resulting wine comprises only 12-15% of the initial yield.
Grape Varieties: 65% , 35% Trebbiano
Expansion: 7 years wooden barrel
Development: wooden barrel