||Vallegrande Production area: Municipality of Treiso
|Composition of the land
||Calcareous - sandy gray marl
||Traditional fermentation in red of the destemmed grapes that remain on the skins from 7 to 15 days in steel tanks at a controlled temperature.
||The wine ages for 30 months in large Slavonian oak barrels. It is then refined in bottles for 6 months before tackling the market.
||It is ideally suited to roast or terrine meats, aged cheeses or "fonduta", to meat and vegetable soups.