||Vineyards located in the locality Triasso in the town of Sondrio.
|Composition of the land
||Sandy (80%), loam (20%), absence of limestone, issue of granitic rock with exfoliated clay rarity
||Fermentation with 15 days of must maceration, 12 months aging in oak barrels and aged for 10 months in bottle.
||The grapes do not perfectly intact or affected by mold are eliminated. After a gentle de-stemming the grapes are lightly pressed sent to stainless steel tanks where the alcoholic fermentation takes place with 15 days of maceration on the must at 25 ° C. After pressing the wine undergoes malolactic fermentation in oak barrels in which the aging continues for 12 months. Finally, the wine is aged in the bottle for another 10 months before release.
||Robust dishes of meat and not, as Brisaola meats, medium-aged cheeses.