Country and Region:
Grape Varieties :
Corvina | Rondinella | Sangiovese
The manual harvesting of the grapes is followed by de-stemming and traditional maceration for a period of 10 days in stainless steel fermenters.
At the end of the alcoholic fermentation, the wine is separated from the skins with gentle pressing and aged in 50/75 hectolitre oak casks for about 12 months.