75% Garganega, 25% Incrocio Manzoni.
‘double pergola’, with 4000 vines per hectare. 18 Buds per vine. Green cover between the rows.
Harvesting method: manual, of selected bunches, at the end of September. Slow grape withering in the drying room until March.
Crushing and pressing of de-stemmed grapes. Fermentation of the must for approximately 20 days at a controlled temperature of 14° C.
The wine is aged in tonneaux for 6 months and then a further 6 months in steel tanks. It is then left to mature for at least 6 months in the bottle before sale.
Yeld: 20 hl/ha.