| 葡萄 |
60% Corvina, 25% Rondinella, Barbera, Marzemino |
| 釀造 |
After destalking the grapes are fermented for nearly 12-15 days with regular stirring and daily racking. Initially at a high temperature that is then lowered to about 18-20 °C. Malolactic fermentation is favored during the alcoholic fermentation. Marzemino and Barbera, with a slightly different structure, are separately fermented due to their different ripening period and phenolic structure. |
| 陳年 |
In medium sized barrels for a minimum of 8 months, with the exception of Marzemino which ages better in barrique. The wine is bottled at the end of summer and then kept in bottles for 3 months before release which starts in November. |