|Composition of the land
||Calcareous and clayey marl, slightly sandy.
||Archetto variation of Guyot system.
||Regular fermentation for 12 days at controlled temperature starting from 22 °C till 29 °C, followed by submerged cap maceration for 30 days with a stable temperature of 22 °C. After the racking off started the malolactic fermentation and it lasted 15 days at 22 °C.
||4 years in Slavonia oak casks (4500 Lt) with a further refining in bottle for 6 months.
||Price Giacomo Borgogno Cannubi 2012 HK$ 690.00