||Altitude: 450-550 m. a.s.l. Exposure: South-East.
|Composition of the land
||Morainic, loose, sandy, medium sloped.
||Fermentation in steel at 28-30 °C for 15 days with frequent pumping over.
||In small and largesized casks made of different types of wood, for 12 months, then in glass for 5 months.
||Juicy red meat and mature cheeses.
||Price La Crotta di Vegneron Fumin Esprit Follet 2016 € 21.39