||Exposure and altitude: West, south-west; 400-500 m. a.s.l.
|Composition of the land
||Sandy loam with porphyritic lithology and structured clayey soil.
||Guyot and simple Trentino pergola.
|Plants n. x hectare
||Manual harvesting around late September.
||Soft pressing, fermentation in stainless steel tanks and French oak tonneaux.
||On the lees for approximately 10-12 months before bottling, and further ageing in the bottle for a minimum of 6 months.