||Zones choices: "CASAVECCHIA", "FIELD Pitt", "Docciola", "Campo alla fonte", "Santa Maria Novella."
|Composition of the land
||S.l.m. Height: 400/500 m - Nature: sandstone (Oligocene) - type: sandy / silty, with high skeleton
||The grapes are harvested entirely by hand in boxes of 15/20 kg, were cut and pressed in a very soft.
||The fermentation cellar has been carefully designed to control all the wine making process and enhance the quality of the grapes.
||The grapes fermented at a controlled temperature between 27 ° C and 30 ° C. In the first stage of fermentation, which lasted 14 days, were carried out two rounds of punching per day, for greater extraction of "noble" grapes from the left to macerate on the skins had a duration of 10 days.
||A malolactic fermentation the wine was matured occurred for 24 months in oak casks with a capacity ranging between 15 and 35 hl and French oak barrels.