|Composition of the land
||Marble limestone gray tufacee dating back to the Tortonian era (9 million years ago) of marine sediment origin; active limestone and considerable presence of microelements, in particular magnesium and manganese.
||In steel tanks. 17/18 days of maceration in contact with the skins and soft bathing of the hat with the "shower" system at a temperature between 32 and 27 ° C. Malolactic fermentation in steel.
||Minimum 3 years, aged 24 months in medium barrels and large capacity before bottling.
||Fettuccine with porcini, Braised at Barolo Pigeon, Cheese with good seasoning.