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Production area: The hills of the Serra subzone at Castelbolognese (RA)
Soil: Medium texture, with veins of clay
Average grape yield per hectare: 6,000 kilos
Harvest: Picking by hand in crates, towards the end of October
Vinification: The grapes are destalked and pressed by hand. The alcoholic and malolactic fermentations take place spontaneously, in contact with the skins for around 6 months in large Faenza terracotta amphoras.
Maturation: For about one year in amphoras. It then remains in the bottle for at least 6 months before release.
A characterful wine that can be drunk throughout a meal, or sipped on its own. It goes well with mature cheeses, shellfish, richly flavoured white meats, but also red meats.
