VINEYARD OF ORIGIN: altitude 300 m / asl; 5,000 plants / ha
BREEDING: YEAR OF PLANT: 1960
YIELD PER HECTARE: 20 q / Ha
HARVEST: manual weeding, the elimination of the gems in excess and the shredding of the grass (the vines are grassed). A selection of the bunches is made in August and September, the grapes are harvested by hand using traditional bigonce.
VINIFICATION: the grapes are pressed by hand and then fermented with all the stalks for about 15 days.
MATURATION: once fermented, the wine is transferred to the barriques for about 12 months and then bottled. The barrels and barriques are continuously rolled to keep the lees moving. Bottling is manual
AGING: Once macerated, the wine is transferred to the barrels and barriques for about a year and then bottled. The barrels and barriques are continuously rolled to keep the lees moving.