||The Costamiòle vineyard in the township of Agliano with light-colored clays rich in calcareous marls.
||The grapes were destemmed and pressed and fermented. To optimize extraction, the cap of skins was pumped over four times a day at temperatures of 30° centigrade (86° Fahrenheit). The wine was run off its skins into all new 60 gallon French Allier oak barrels where it went through a complete malolactic fermentation.
||Barrel aging lasted a total of twelve months and a further twelve month period of bottle aging in the Prunotto cellars preceded commercial release.
||It is an excellent match to meat and game dishes and to well aged cheese.