||Corno di Rosazzo and Prepotto
||Long spurred cordon and Guyot
||After the harvest, the grapes concentrate in a drying room to enhance their fragrances and body.
||Fermentation on the skins for about three weeks is in small temperature-controlled automatic stainless steel fermentation tanks.
||From the following spring, the wine matures in Allier oak barriques for at least 18 months, followed by a further 18 months in bottle.
||To pair with feathered game, wood pigeon, duck. Pappardelle pasta in hare sauce, wild boar, roe deer.