||Sorni (Sorni area) and Gardolo (TN)
||Exposition and altitude: West, south-west; 280 m. a.s.l.
||Sandy loam, alluvial in the valleys, deep and siltitic on the hillsides.
||Guyot and simple Trentino pergola.
||Manual harvesting in early October.
||Fermentation at controlled temperatures in stainless steel tanks, static decantation of the wine for 48 hours, malolactic fermentation in fibreglass reinforced concrete tanks.
||On the lees for approximately 5/6 months, 90% in concrete tanks and 10% in French oak barrels that have been used 3 or 4 times previously.