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Area of the vineyards: 0.6 hectares
Vine training system: Guyot
Production area: Hills in the Serra zone of Castelbolognese (RA)
Soil: Medium texture, with veins of clay
Average yield per hectare: 7000 kilos
Harvest: Picked by hand and placed in crates, in the first ten days of September
Vinification: Natural drying of the grapes on racks for at least 40 days in order to obtain the desired concentration, soft pressing, cold clarification of the must and fermentation in stainless steel and used tonneaux.
Maturation: in stainless steel and tonneaux for about 30 months
The typical dry pastries of Romagna, but also with chocolate, blue cheeses, formaggio di fossa with fruit jams and acacia honey.
