The oldest vineyards, where particular cultivation techniques allow us to keep few buds on the canes and therefore low yields per hectare, produce magnificent grapes, which are then used for our longest-lived and most intense wines. Only these are aged in wood: barriques and 500-litre tonneaux. There is no specific formula for maturing wines, but each year we choose the best method and times to enhance the potential of each one according to the characteristics of the grape variety and the vintage.
