La Vigna Giardino

The vineyard sits in a privileged position, on marl "Ponca" soils at 100 metres above sea level. Here the sun drops behind Monte Calvario early, even on hot summer days, creating an ideal temperature swing that lets the bunches hold intense aromas and avoids sharpness. This singular microclimate allows a late harvest, heightening the quality of the grapes.

Every detail counts in making our Metodo Classico. Our dedication shows at every stage of the winemaking. The wines stay in their vessels until the January after the harvest, when they are blended and bottled with the addition of the liqueur de tirage for the second fermentation. The wine matures on the lees for at least 22 months; at the end of that period the bottles are riddled by hand, disgorged, and the liqueur d'expedition is added.

For all our respect for tradition, we use modern techniques to keep improving what we make. After the harvest, which begins in the second half of August, the grapes are chilled and pressed. The musts settle statically for 12 hours, then go into alcoholic fermentation over 10-12 days at 18°C, with 95% of the wines fermenting in steel tanks and 5% in oak barriques.