||Altitude: 350 m. a.s.l. (1150 feet) with a southern exposure.
|Composition of the land
||Soils from the Tortonian period, (Saint Agatha fossil marls), calcareous clays with alternating layers of sand.
||The grapes were selected during picking, destemmed, and then pressed. Skin contact lasted approximately fifteen days at a maximum temperature of 30 °C (86°Fahrenheit). The wine went through its malolactic fermentation before the end of the winter.
||The wine was then partially aged in 1300 gallon French oak casks and partly in 60 gallon oak barrels used twice previously. A twelve month period of bottle aging in the Prunotto cellars preceded commercial release.
||Its full body and significant structure make it an ideal match for meat, game, and cheese.