||On clay / calcareous / marnious terrain.
||The wines are fermented in stainless steel containers with a temperature that is free to oscillate between 26-30 ° C. The fermentation was followed by maceration on the skins for another two weeks.
||Aging in French oak barriques where malolacticism occurs and remains in contact with their noble lees for at least 12 months with periodic batonages. At the end of this period, the masses are made and the wine is put for a further 15-month period in 20hp barrels.
||Price La Colombarola Gandinaia Rosso 2016 € 14.70