||Low pruned-spur cordon-trained.
|Plants n. x hectare
||About 5,000 plants per hectare.
||Generally takes place in late September, and is done manually with a careful selection of grapes, which are then transported to the winery in crates.
||Fermentation takes place in steel tanks at controlled temperatures. During this period, the maceration is conducted with frequent pumping and pressing.
||Price Ribusieri Montecucco Le Maciole 2014 € 12.20