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From vines planted in 2000 and 2003 on calcareous clay soils on a cru site in La Morra called Roccha. The grapes are hand-harvested in mid-October, de-stemmed and allowed to macerate for 12 days. Spontaneous fermentation with ambient yeasts takes place in stainless steel and lasts for 15 days under temperature control. The wine is then aged in large barrels for two years and within those two years, the wine is moved four times a year between old barrels (13-15 years) and new barrels (4-5 years).

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