||Colognola ai colli - 200 m s.l.m.
|Composition of the land
||Muddy clay with tuffaceous traits
||Handbook - Pressing: soft with pneumo press in reduction using nitrogen
||Maceration to cold for 10 - 12 hours
||Natural alcoholic fermentation to lowland controlled temperature with leavens selected.
||Batonage in inox with appropriate mixers till you open them - Physical stabilization to cold
||In inox to lowlands temperatures
||Starters and cold dishes, pasta and rice with vegetables and fish, creamed, vegetable or mushroom soups, main courses of fresh and salt water fish