||Rocche dell'Annunziata (La Morra)
||Altitude: 300 m a.s.l. Exposure: South-West.
|Composition of the land
||Blue marl soil with some layers of sand.
||End of September beginning of October.
||Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85 °F). Average time of maceration: 7 – 10 days. Malolactic Fermentation in November in oak barrels.
||2 years in French oak barriques and barrels of 25hl.
||A great wine for important dishes, red meats on the spit or grilled, game, "grande cuisine" white and red meat dishes and aged cheeses.