Characteristics of the production area
Altitude: 180 m asl
Soil type: Piacentine sea conglomerates and
Exposure: West, South West, and North East
Planting density: 5000 plants per hectare
Training system: Spur pruning system and Guyot
Average age of vineyards: 10 years
Winemaking and ageing
Yeld per hectare: 4.5/5.5 tons /ha
Harvesting period: from 7 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 Fermentation at controlled
temperature to preserve the aromatic component
to the maximum. Ageing on fine lees for 4 months.
Further ageing in bottle for 2 months