Fontanafredda is a cru that extends entirely within our Estate. This plot of land constitutes a border between soils of Helvetian and Tortonian origin. The result is a soil with transitional characteristics, with clayey marls and layers of clayey sand. The vinification process occurs in stainless steel vats at controlled temperatures. At the end of the fermentation, the new wine stays in contact with the grape marcs for about one month. The entire aging process occurs in medium and large oak casks for two years, followed by twelve months in bottles.