Production Area: Novello
Training System: GUYOT
Soil: Marl layers, with a high percentage of fine sediments, silt, and clay.
Altitude: 420 meters above sea level
Harvest: mid-October
Vinification: Cleaning and cooling of the grapes, maceration in contact with the skins, discarding the stems for about 20 days, daily pumping over.
Fermentation: Controlled temperature in stainless steel (up to 28°C) using the best selected natural yeasts.
Aging: Malolactic fermentation in contact with its own fine lees for several months, clarification, and storage in steel.
Organoleptic Characteristics: Bright RED color, floral aroma, fine and pleasant, winy flavor, dry and fresh, with a significant body overall.
Cultivation: Integrated pest management with low environmental impact.