located in different municipalities and blended together during winemaking
from South-East to South-West
between 250 m.a.s.l. and 450 m.a.s.l.
younger than 25 years old
grapes are harvested by hand in plastic crates between mid-September and the end of October
pasta all’uovo, pasta with rich sauces, red and white meat, medium and long ripening cheese
The grapes are destemmed and fermented in temperature-controlled tanks where skin-contact maceration is enhanced for 15-20 days. Punch downs and délastage are carried out carefully. A spontaneous malolactic fermentation occurs after the alcoholic fermentation. It follows the racking of the wine into 500 and 700 litres tonneaux and big barrels where it ages for at least 6 months
bottle (75cl), magnum (1.5L)