From the winery's more hilly vineyards, situated at 180 m.asl, with a south-west exposure. Soil is richly layered with sand and calcareous rock, resulting in good drainage. 4,000 vines planted per ha., cordon-spur trained.
Vinification
Manually harvested in late September. Grapes are laid in 15 kg. boxes. Rasciatano staff manually sort through grapes before destemming, selecting only the best as the boxes arrive from the vineyards. The wine is fermented and macerated in stainless steel vats at a constant temperature of 24 - 26° C. Malolactic fermentation takes place in barriques. The wine is then aged in new French durmast oak for 10 - 12 months, then a further 9 months in the bottle.
