From the climatic point of view, 2010 took us back to the seventies with a very rainy spring and summer which made the management of the vineyards decidedly difficult. Only thanks to the generous months of August, September and October were the grapes able to complete the ripening process in the best manner. The vintage 2010 undoubtedly rewarded the zones best suited to the cultivation of vines, and particularly those who invested in meticulous vine cultivation operations just at the right time.
Each vineyard was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.