Iola

The vines grow in the hills of Aglientu on granitic, slightly sandy soils at around 480 metres. The red varieties are predominantly planted with a south-easterly exposure; cool nights and steady ventilation shape ripening. In the cellar, vinification begins with spontaneous fermentation. No additives other than small quantities of sulphur are used, specifically around 20–50 mg/l. The wine is described as aromatic and complex and continues to develop in the glass. No documented ageing vessel or precise ageing period is given.