Bombolieri is situated on a point with high limestone content in the soil, facing the Serra San Bartolo. Here the soils can vary from colours of deep chestnut to white, but the surface layer of sand is decisively lower: only 25 cm. Just below this thin layer one will find solid limestone. In a part of this contrada you will find more clay-limestone soil, visibly different with more of a presence of white on its surface. It’s here, in the Vigna Strada, that this wine is born, floral and straightforward, with highly persistent acidity.
20 days maceration (no extraction) in cement vats, wild ferment, 20 months in Austrian oak, a further few months to settle and then bottling with filtration or clarification.