| Location |
Vaglio Serra e Moasca (AT) |
| 氣候 |
Altitude: 200 m a.s.l. Exposure: South. |
| 收成 |
Second half of September. Manual collection in 20 kg perforated boxes. |
| 釀造 |
Soft destemming, followed by fermentation and maceration on the skins in stainless steel tanks at a controlled temperature of 26 °C, for 10-12 days, with daily punching down and pumping over. Malolactic fermentation carried out in steel tanks. |
| 陳年 |
10 months in stainless steel tanks. 6 months in bottle. |