|Composition of the land
||Crumbly, rich in pebbles.
||The selected grapes are exposed to cryomaceration which exalts the Roscetto varietal characteristics. The first step of the alcoholic fermentation is carried out in steel vats at a temperature of 13-15 °C. The second part of the alcoholic and malolactic fermentations takes place in barrique where the wine continues to evolve for 4 months.
||In barriques for 4 months, then in bottles.