Production area: Mezzane di Sotto and the Valle d’Illasi Clayey-calcareous soils Altitude of vineyards: Over 200 metres above sea level Age of vineyards: 10 – 15 years Plant training system: Guyot Yield per hectare: 25 hl/ha Harvest: The grapes are hand-picked and strictly selected, depending on the ripening period, from the first ten days in October. Then the grapes are dried in 5-6 kg crates in a controlled environment for 100 -120 days. Vinification: The grapes are destemmed and pressed in the month of January. Cold maceration is followed by controlled fermentation for 20 – 30 days with frequent pumping over and moving of the pressed grapes (at temperatures from 18°C – 25°C). Aging: Refinement takes place in French and North American oak barrels with a capacity of 220 – 500 litres for abou