| Grape varieties |
50% Corvina, 25% Rondinella, 25% Corvinone |
| Soil composition |
Red and brown clays and Eocene limestone. |
| Harvest |
The harvest takes place between late September and early October, by hand; They are collected only the ripest grapes, which are placed in wooden crates and plastic directly in the vineyard, and then taken inside the warehouse for drying. |
| Vinification |
No red after de-stemming. The fermentation of sweet clusters, and non-botrizzati, to work of indigenous ferments, in stainless steel tanks, natural low temperature, for 20-30 days. |
| Ageing |
Aging 6/12 months in stainless steel containers, and 2-3 years in French oak barrels of 5 Hl. |
| Pairing |
Roasts, red meat, duck, chocolate, soft cheeses. |