||Origin area: the cru Brunate in La Morra. Exposure: south-east Soil: sandy. Vineyard’s size: 0,6 Ha
||Training system: classic Guyot method with medium-short trimming
|Yield x hectare
||Per-stock yield: 1 kg grapes (with 25-30% pruning)
||Winemaking manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and 10% must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of the marcs (about 350 hours); racking in wood casks, where the natural malolactic fermentation takes place.
||Ageing 26 months in wood (part in barrels, part in all new barriques); 2 months in stainless steel vats and and 6 months in bottle.