||Municipalities of Sondrio (suburb of Ponchiera) and Montagna in Valtellina. South, 350 - 600 m above sea level.
|Composition of the land
||Silty-sand with sub-acidic reaction. Quite deep
||Between the second and third week of October. Manual harvest.
||At the end of a slow controlled temperature maceration, with regular cycles of punching-down and pumping-over, the wine is put in stainless steel tanks so that malo-lactic fermentation takes place by spring.
||After completing the fermentation processes, the wine matures over 18 months in Slavonian oak barrels. The following bottle ageing is fundamental in dark, cool cellars for at least nine months before before commercial release
|| It is ideal with red meat, game, quite substantial first courses, as well as semi-mature cheeses.