Description

The blend from which it is produced consists of Groppello, Marzemino, Sangiovese and Barbera . The grapes of the different varieties are hand-picked, in the cellar they are crushed and destemmed, the alcoholic fermentation takes place at a controlled temperature; the maceration of the skins, in steel tanks, usually lasts from 7 to 10 days with several daily pumping overs. Malolactic fermentation is normally favored, the wine is then refined in steel tanks for up to 12 months. A small part can be refined in wood.