||Spoltore, Valentine, hull, and neighboring countries
||Altitude: about 150 m to 400 m above sea level - EXPOSURE: mainly south / south-west
||Fermentation and maceration with délestage, for roughly three weeks in vertical (temperature controlled) stainless steel vats. After alcoholic fermentation, the wines are transferred into 25hl oak barrels, new and used barriques where spontaneous malolactic fermentation takes place. After approximately 18 months, a careful selection, barrel by barrel is made. The wine is blended and bottled unfiltered one year before release.
||It can be shared with roast mountain lamb in aromatic herbs or served with wild mushroom polenta with basil.