||10% sand, 40% loam, and 50% clay
||The grapes were selected in the vineyard, pressed and partially destemmed.
||The fermentation, carried out in a stainless steel tank at a maximum temperature of 86° Fahrenheit (30° centigrade), lasted approximately 25 days. The malolactic fermentation was terminated before the end of the winter.
||Aging in 1300 gallon (5000 liter) oak casks lasted 24 months and then continued in stainless steel tanks for an additional 12 months. Bottle aging before commercial release in the Prunotto cellars lasted another two and half years.
||Its solid structure and firm body are an excellent match with meat and game dishes and with cheese.