Miocene-Helvetian and Tortonian, wich is characteristically packed with limestone and marl
Exposure and altitude
South, south-west - 300/400m slm
Guyot 4.500 plants/ha
I-II ten days of October
0,375 - 0,75 L
Vinification: the fermentation is traditional, carried out for an average of 8-10 days in stainless steel vats at a controlled temperature (30-31°C) with a floating cap and pumping over of the must. The must is then left on the
skins for several days to optimize the extraction of the polyphenolic substances and to help the malolactic fermentation get underway.
Ageing: at least one year in large casks made of oak (from Slavonia and mid-France), followed by no less then
6 months in the bottle.
Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, they are also perfect after-dinner wines.