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Area of the vineyards: 2 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: 8,000 kilos
Harvest: Picking by hand in crates, in the first twenty days of September
Vinification: Soft pressing, clarification of the must and temperature-controlled fermentation
Maturation: On its fine lees for 60 days, in stainless steel
As an aperitif, with finger food and appetizers, but also throughout a meal, where it expresses itself most elegantly with hors d’oeuvres and pasta or rice dishes. It is delicious with fish recipes and intriguing when paired with slightly piquant cheeses.
