|Composition of the land
||Soil of clear volcanic origin with a clay-silt texture
||End of October. Manual - in crates.
||Malo-lactic fermentation: naturally occurring in oak barrels.
||In oak barrels (30%) and steel vats (70%) for 15 months in contact with its own sediment without racking, then the two parts are blended together in steel vats where they stay for a further 15 months.
||it goes well with white meat-based main courses or very savoury fish. Chicken curry. Crusted Pork. Lobster. Perfect with ripened cheeses made of cow or goat's milk. Blue cheese. Prosciutto crudo of Montagnana with figs, veal liver alla veneziana, potatoes and sweet chestnuts gnocchi with mushroom souce, risotto with Lessinia's black truffle, potatoes with onions and smoked pancetta (bacon), Stravecchio cheese.