Questo vino
Vineyard and terroir
The vineyards are in Emilia-Romagna, on alluvial and clay soils containing small stones.
Vinification
The grapes are harvested at optimal ripeness, carefully sorted and gently pressed. Following the initial alcoholic fermentation, the base wine undergoes a second fermentation in pressurised stainless-steel tanks at 20 °C. When the desired residual sugar level is reached, it is chilled to −3 °C to halt fermentation. The wine is then stabilised at low temperature for two to three weeks before filtration and bottling.
