| Soil composition |
Hilly, consisting of layers of clayey marl and sandstone, locally called "ponca". |
| Harvest |
The grapes were selected and harvested manually in the end of September. |
| Production technique |
Fermented with indigenous yeasts, without temperature controls, not clarified, unfiltered. |
| Vinification |
The must was left on the skins with stalks for 30 days in conical oak vats without temperature control. In these days alcoholic fermentation started with indigenous yeasts and three times a day the skins were immersed in the must, punching down manually. |
| Ageing |
After that it were soft pressed and the alcoholic fermentation continued and aged without temperature control in acacia barriques for 48 months, always on the lees. |
| Pairing |
Ideal for fried fish dishes, shellfish, stocafisso, lobster, grilled white meats, risotto with truffles, polenta with gorgonzola cheese, cheeses with truffles, etc. |