Sourced from 20 to 25-year-old vines located in the Belvedere vineyard, characterized by predominantly clay-limestone soils and situated in a highly hilly terrain. The grapes are hand-picked in early September, then gently pressed, with a clear separation between the first and second presses. The initial fermentation occurs in stainless steel vats, followed by four months of aging on the lees. The secondary fermentation is carried out over the course of a month using the Charmat method. Before release, the wine spends an additional 2 to 3 months maturing in bottle.
