| Location |
In the Monteforte area at the foot of Zoppega hill. |
| 生產技術 |
Selection and very little late harvest collection in small boxes. |
| 釀造 |
Pressing, diraspatura, fermentazione a 28 ° C, la macerazione per 10 giorni, fermentazione malolattica in barriques. |
| 陳年 |
18 months in barriques (from Troncais), then 6 months in bottle. |