Sauvignon Blanc 80%, Vermentino 20%; Southwest exposition; Guyot training; 4000-5000 plants per hectare, with the soil based with calcareous clay and filled with fossils from the Plio-Pleistocene area.
The harvest generally starts the last week of august and continues through the middle of september. Sauvignon Blanc is harvested first, and Vermentino follows as it takes more time to mature.
Harvest is done by hand and clusters are selected for quality in two phases: first in the field and then more accurately in the cantina to assure high quality grapes.
The vinification occurs in two different ways to best express each variety and typicity..
To maintain freshness of the Sauvignon Blanc, the grapes are vinified “in white” which means they are pressed and immediately fermented at a controlled temperature, using only indigienous yeasts coming from the “pied de cuve” or “starter”, from the same parcels, simply harvested earlier.
For the Vermentino, instead, the grapes are briefly macerated on the skins for about 6 days to extract phenols and give the eventual wine a little more structure. This occurs in cement containers and with indigenous yeasts. Once the alcoholic and malolactic fermentations are finished, the wine is assembled and allowed to rest in cement and steel tanks until bottling, which occurs around the end of february of the year directly after harvest.