A historic wine from the Prunotto estate produced since the 1970’s. Soils are characterized by superficial sand, stratified levels of gravel and layers of clay and limestone that give the wine elegance and soft tannins.
Harvested grapes were destemmed and crushed on arrival in the cellar. The must was left in contact with the skins for a period of 7 days at a maximum temperature of 29 °C (84 °F). Malolactic fermentation was completed before winter. The wine was aged for approximately 18 months and then bottled.