||Altitude: about 300 m. a.s.l.
||Grapes are removed from the stalks and crushed on the evening of the same day they are harvested.
||Placed in stainless steel tanks at a temperature of 12°C, where the skins macerate briefly in contact with the must. After being separated from the skins, alcoholic fermentation begins at a temperature of 15-16 °C.
||The must continues to ferment at this temperature, which is necessary in order to preserve the delicate aromas, for fifteen days. This is followed by a long period of ageing on lees in steel.
||Price Olim Bauda Gavi dei Gavi 2018 € 9.90