||Vineyard position: south/south-east.
|Composition of the land
||Calcareous and clayey marl.
||Archetto variation of Guyot system.
||September 29th - October 7th.
||At first 22-25 °C and at the end of the fermentation 29-30 °C.
||Floating cap fermentation for about 2 weeks at controlled temperature (at first 22-25 °C and at the end of the fermentation 29-30 °C) and subsequent submerged cap maceration for 30 days.
||Six years in Slavonia oak barrels with a further refining in bottle for 12 months.