||Vineyards of Tenuta Lodola Nuova. Altitude: 300-320 meters above sea level.
||Climate characterized by considerable temperature differences between day and night.
||Clay, limestone, deep and devoid of skeleton.
||The grapes were harvested between mid-September and mid-October.
||Alcoholic fermentation, aided by racking and punching down, lasted for 10 days in stainless steel tanks at controlled temperature, temperature 26/28 ° C. The post-fermentation maceration on the skins continued for another 4 days.
||After the racking took place malolactic fermentation and then the wine was aged in steel.