Beginning of Main Content
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harvest
Manual, carried out in the early and coolest hours of the day
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vinification
Soft pressing of whole grapes
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fermentation
In stainless steel at a controlled temperature
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fermentation temperature
57-59°F
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length of fermentation
15 days
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ageing
In stainless steel on the fine lees, 6 months of aging in the bottle
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vineyard location
The district of San Donino (approx. 25 ac)
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exposure
South
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soil characteristic
Clayey with substantial gravel-stony matter
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training system
Guyot
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density
5 years
