This wine is sourced from the San Valentino vineyard in Montefalco the soil of which is dominated by clay. The vineyard is at 1300 feet altitude. Harvest usually occurs in the final ten days of October. Bea puts all the dry reds through extensive cuvaison. In this instance, the wine usually macerates for approximately 30 days before being racked and prepared for the malolactic fermentation. The wine is aged for 3 years in stainless steel and an additional 4 to 12 months in bottle before release.
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