Sourced from estate vineyards in the Starda parcel on the Bricco di Neive cru with Southwest exposure at 260-280 meters in elevation. Soil is Calcareous clay and sandstone. Hand-harvested. Practicing organic. Practicing biodynamic. Fermented in stainless steel using the submerged cap (cappello sommerso) method with 30-35 day maceration. Aged for twelve months in Slavonian oak botti.
