|Composizione del terreno
||Medium mixture with clay and marl.
|Tecnica di produzione
||The carefully selected grapes in the particles of the best vineyards are vinified, using their own natural yeasts in open wooden containers which are made only to have a manual punching for optimal extraction of the substance contained in the grapes. The contact with the skins lasts for about 2 weeks.
||The wine is transferred into French oak barrels after pressing, malolactic fermentation is conducted into barrels after the wine is aged for at least 15 months during which it is transferred periodically to facilitate the clarification and preparation for bottling that , takes place, without any kind of filtration and clarification in order to maintain the organoleptic characteristics peculiar.