Grown in Monteforte d’Alpone, within Veneto, the grapes thrive on volcanic hillsides with clay and basalt-rich soil. These vines are transitioning to organic practices, avoiding synthetic treatments.
The grapes were meticulously chosen for premium quality. Fermentation occurred on the skins in stainless steel tanks at controlled 16 to 18°C temperatures, lasting 24 to 30 hours. This skin-contact technique, known as 'Orange' wine, infused the wine with deep color, pigment, phenols, and tannins from the skins. The wine then matured for eight months in 400-liter ceramic tanks.
