||Vigne Querce, Boschetto, Pozzo e Sopra Vicchio. South-West exposure
||Between the end of September and l' beginning of October
||Fermentation in termocondizionate steel bathtubs with maceration of approximately ten days
||Sharpening for 7-8 months in bathtubs d' steel
||It is bound together to fresh appetizers of salumi, cheeses and a first to the gravy (suggestion is that one to approach it to the characteristic of piadina, served with prosciutto raw, crescenza and rucola). Advanced version more or reserves, can instead accompany more seasoned cheeses and meats to the furnace well.