||The municipality of La Morra.
||The clayey and not very calcareous soil.
||44 hl / ha - 5900 bottles / Ha
||All of 4/5 days maceration takes place in stainless steel tanks as well as the completion of fermentation for the next 10/12 days, after which the wine transferred to barrels of different sizes and types malolactic fermentation.
||All batches undergoing periods of aging in various types of wood, French and Slavonian for a period between 18 and 24 months.