||Colline di San Martino Venti (Rimini).
|Composition of the land
||Clay soils with a strong presence of limestone.
||Espalier with cordon pruning.
||The must obtained is sent for alcoholic spontaneous fermentation without using selected yeasts. This stage, carried out in stainless steel vats lasts for about 10-12 days at a temperature of 26 ° C during which they are carried out frequent delestages and daily pumping.
||After racking, the wine is left in the vats where malolactic fermentation, after which new 400 liter French oak barrels is moved to where it remains for 18 months; further aging 12 months before sale.