||In early October. Manual,in small boxes drilled.
||At the end of alcoholic fermentation in big barrels (French oak) constantly maintained at a temperature of 18 °C.
||In French oak barrels for 24 months. In bottle: 1 year in our cellars.
||Agnolotti and ravioli with "sugo di arrosto", "gnocchi al castelmagno", "tagliatelle" or other pasta, roast pork, goat or lamb.