||Loc. Montecchio C.S. - Cortona (AR)
|Plants n. x hectare
||5,000-8,000 vines per hectare.
||The hand picking of the grapes is generally carried out from mid September.
||After the harvesting, the grapes are macerated for 18 days. The fermentation temperature starts at 20 °C and reaches 28 °C up to the racking-off.
||Six months in oak barrels which had been used once previously.
||Goes well with all types of meat, game and cheese.