The grapes are predominantly sourced from the rich and fertile region of Emilia Romagna, one of Italy’s most prolific wine regions, located between Tuscany to the south and Lombardy and Veneto to the north. The region’s geographical diversity plays a significant part in creating the different terroirs found in the region. The River Po links the rolling hills and the Apennine peaks to the west of the region, flowing through the low lying plains, to the vineyards influenced by the coastal breezes of the Adriatic Sea to the east. Each terroir imparts its own characteristic to the blend.
The grapes were picked separately, gently crushed and cold soaked for 12 hours. Fermentation lasted for five days at controlled temperatures in stainless steel tanks, with daily pump-overs to extract colour and flavour from the skins. The wine was transferred to concrete tanks, where it underwent malolactic fermentation, resulting in a softer expression of this quaffable blend.