Manufacturer: Terre di Balbia

THE SOIL
The plants of the vineyard of about 40 years old, the oldest of all, are rooted in a red and white clay soil in the most downstream part of the company, which in the deepest layers has a humid component, even in the most sultry summers, because of the water draining from the upstream area that reduces water stress. In the late hours of the morning the wind blows from South to North reaching peaks of 50 Km/h, for the inexorable call, from the fresh peaks of Pollino, of the mild breeze that comes from the Ionian Sea and sweeps away the humidity, mitigates the summer temperatures and guarantees healthiness to the vineyard.
IN THE VINEYARD
Organic production through preventive treatments based on copper and sulfur, weeding only manual and mechanical between the rows, mowing of weeds, no fertilizers and only natural irrigation from the sky. Elimination of supernumerary shoots during the green pruning and thinning of the bunches at veraison to restore the optimal prefixed load. At harvest time, the bunches are selected one by one by expert hands, directly on the plant, and collected in 15 kg crates to bring only healthy and ripe grapes to the winery in small loads of 30 crates.

IN THE WINERY
Destemming, soft crushing of the grapes, maceration in 50 Hl stainless steel vats, skins-must contact for 24 hours, temperature control. Very light pressing of the pomace by means of a vertical hydraulic press with a stainless steel cage.
After racking, immediate racking into steel vats at a controlled temperature of 12°C for about five months. Control of protein and tartaric stability, then the wine is bottled and the bottles, after about 4 months of aging protected in wooden crates, are labeled and ready to be enjoyed.