|Composition of the land
||The soils from the Tortonian-Messinian period - the so-called “Sant’Agata fossil marls” - are particularly rich in calcareous clays and elements such as magnesium and manganese.
||the selected grape bunches were destemmed and pressed. The fermentation with skin contact lasted a total of fifteen days at maximum temperatures of 30 °C (86° Fahrenheit). The malolactic fermentation terminated before the end of the winter.
||The wine was aged principally in 50 and 75 hectoliter French oak casks, with a small part aged in 60 gallon oak barrels used once previously. A further twelve month period of bottle aging in the Prunotto cellars preceded commercial release.
||Its structure and body make it an ideal match for meat and game dishes and for cheese.