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Area of the vineyards: 0.8 hectares
Vine training system: Cordon Spur
Production area: The hills of the Serra subzone at Castelbolognese (RA)
Soil: Medium texture, with veins of clay
Average grape yield per hectare: 6,500 kilos
Harvest: Picking by hand in crates, in the first twenty days of October
Vinification: Fermented in stainless steel, with délestage and punching down of the cap. Maceration on the skins for around 15 days
Maturation: In stainless steel
Age of the vines: 14 years old
A wine of great elegance and balance, thanks to its rich structure it goes well with grilled meats, game and stews.
