||Exposure: South, South-West.
||Clay-loam with rock fragments, rich in skeleton.
||From mid September to mid October with careful selection of the grapes.
||Pressing: soft pressing and de-stalking. Maceration on the skins for at least 20 days with daily remontage. Alcoholic fermentation and malolactic fermentation in glazed concrete tanks with use of wild yeasts.
||Price Piazzano Ciliegiolo 2019 € 9.80