||Contrada Zottorinoto in the municipality of Castiglione di Sicilia. Altitude: 750-800 metres a.s.l.
||Manual haverst, with small crates on last week in October.
||Gentle destemming and maceration with skin contact, at controlled temperature, 28°C, for about 30 days. Fermentation in controlled temperature, 26-28°C, with constant pumping of must over grapes and wine-pressing. Malolactic fermentation in French oak barrels.
||24 months in Freanch oak barrels. Followed by 24 months aging in bottle.