||Chardonnay, 70% Garganega, Sauvignon
||In the Monteforte area near the San Vincenzo shrine.
|Composition of the land
||Volcanic tuff and partly limestone.
||Picking at the end of September and the first 3 weeks of October.
||De-stemming, cold maceration of the must with the grapes, soft pneumatic pressing, settling of the must, fermentation at 16 °C.
||6 months in steel vats with natural yeasts and no decanting, low temperatures with "batonnade"; then 3 months in bottle.