Characteristics of the production area
Altitude: 180 m asl
Soil type: Pliocene marine deposits of Piacenza
rich in macrofossils
Planting density: 5000 plants per hectare
Training system: Spur pruning system
Average age of vineyards: 10 years
Winemaking and ageing
Yeld per hectare: 4.5 tons /ha
Harvesting period: From 10 to 20 September.
Manual harvesting, de-stemming, fermentation
with indigenous yeasts, at controlled temperature.
Devatting after about 10 days of maceration.
Malolactic fermentation and ageing on noble
lees for 3 months. Further ageing in bottle for 3