||Barbera, 60% Corvina, Marzemino, 25% Rondinella
||The grapes, after destalking, are fermented for nearly 10 days. Initially at a high temperature that is then lowered. Marzemino and Barbera, with a slightly different structure, are separately fermented with a longer maceration of 15 days.
||The blend is maade after the malolactic fermentation and the ageing is done in medium sized barrels for a minimum of 3 months. The wine is bottled at the end of summer and then kept for 3 months before release.