Soil:
Volcanic, clay, excellent soil texture, high mineral content Geological area: Trissino, hilly, 300 meters a.s.l. , south-eastern/western exposure
Harvest:
Mid September, by hand into 8 Kg crates
Vinification:
Soft pressing. Fermentation begins without the addition of selected yeasts in stainless steel. Fermentation ends in the bottle. On lees.