||Altitude of 450 m. a.s.l.
|Yield x hectare
||On average 7 tonnes of grapes.
||Soft pressing and cold decantation for 24 hours. Partial alcoholic fermentation in barrels made of French oak (500 liters) (50% new and 50% aged one year).
||12 months in oak barrels (500 liters) with “bâtonnage”. Bottle ageing: minimum 6 months.
||Price Folonari Cabreo La Pietra 2018 € 22.99