twenty years situated in the Montà area, at an altitude of 260/280 meters above sea level.
Maceration for 3/5 days at temperatures between 28 ° and 30 ° with frequent pumping over in stainless steel vats. Racking and end of alcoholic fermentation in 10 days approximately. malolactic fermentation in steel and partly in wood.
In steel and, for small part, also in wood. Assembly in the spring and then bottled with stabilization in the bottle for two months
at the sight presents an intense ruby red color with violet hues. The nose forcefully impose fresh.Download the wine card