||Altitude: 250-300 m. a.s.l. Exposure: South, Wouth-West.
||Terraces fluvio glacial, with sandy and pebbly texture and acid reaction.
||Picked by hand, carried out in the first week of October.
||The entire process of fermentation and maceration can last from 3 to 5 days and is carried out entirely in horizontal stainless steel fermenters equipped with mobile blades that perform punching of the cap to facilitate the transfer of colorants and tannins from the skins.
||In Slavonian oak barrels with a capacity of 5 hl for a minimum period of 10 months, followed by aging in bottle in special cool and dark rooms for at least 6 months.
||Price Platinetti Guido Ghemme Vigna Ronco Maso 2016 € 16.50