| Origin |
Plots surrounding Ome (Brescia). |
| Vinification |
When slightly mature, the grapes are picked quickly and pressed gently. The must is then fermented at a controlled temperature of 18 °C; some of the must is placed in small wooden barrels in which, once fermentation is complete, it undergoes a long period of refinement. The cuvee is produced in Spring by a panel of expert tasters, then bottling follows at the most appropriate time. |
| Ageing |
The wine is aged on the yeasts in the bottle for at least 36 months. |
| Pairing |
It is a wine suited to all courses but it’s unsuitable for strongly flavoured roasts. |