200 meters above sea level.
Collinari Clay loam.
60% Merlot – 30% Barbera – 10% Cabernet Sauvignon.
Average density of plants per hectare
Guyot (height 80 cm).
Use of exclusive products for organic farming.
Manual harvesting in small crates.
Average annual production per hectare
70 ql grape hectare.
Organic Vinification Protocol, maceration
on the skins for about 4 days at a temperature of 25.
Then, the transfer technique is developed and used
and the cold, which allows you to keep as much as possible the
sweet wine. Then soft pressing at 60%.
In stainless steel tanks.
Foam taken by refermentation
The wine is autoclaved in stainless steel