||30% Corvina, 20% Rondinella, 50% Corvinone
||Altitude: 350 m. a.s.l. Exposure: south, south west.
|Composition of the land
||Medium textured soil, calcareus.
||The grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition. Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration.
||“Piè di couve” exclusively with native yeasts helps activate all fermentation stages in 40 hl vats. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
||In 5/25 hl French oak barrels for about 4 years.