| Location |
Colli Berici, Lonigo (Vicenza). |
| 收成 |
By hand, between the second and third decade of September. |
| 生产技术 |
Organic fertilisation and hand-pruning; shoot-thinning, leaf-pulling, cluster-thinning. |
| 酿造 |
After being harvested, the grapes rest for about 20-30 days in the drying room. Vinification in concrete tanks at natural temperature and indigenous yeast for about 40 days. |
| 陈年 |
In new barriques for a minimum of 48 months. Refining in bottles for 1 year. |
| 匹配 |
Important dishes, grilled red meats, game, lamb and aged cheeses, sheep's milk cheeses and spicy cheeses. Cold cuts and, in particular, capocollo and coppa. |