About this wine
Vineyard and terroir
The red grapes are grown in the southern part of the Comune di Gavi, at an altitude of 290–300 m. The vineyard’s average yield is 40 hl/ha.
Vinification
After crushing and gentle pressing, the grapes undergo brief skin contact. Fermentation follows the Martinotti method in pressurized stainless steel tanks at a controlled temperature of 18–20 °C.
Ageing
The wine remains in the pressurized stainless steel tanks for ageing and secondary fermentation before bottling.
