CLASSIFICATION: D.O.C. (Controlled Denomination of Origin)
AGE OF THE VINEYARD: 15-25 years
ORGANIC CERTIFICATION: ICEA YEASTS: indigenous

VINE TRAINING SYSTEM: spurred cordon with 90/100 quintals per hectare yelds.
SOIL: clay- limestone
CORK: cork – YELD IN WINEMAKING: 60%
WINEMAKING: 4/6 maceration at controlled temperature and fermentation in steel for must
ANNUAL PRODUCTION: 38.000 bottles
HARVEST: by hand
SERVING TEMPERATURE: 12/13°

100% Lambrusco./ ABV 11.5%