About this wine
Vineyard and terroir
The fruit is grown at 500 m above sea level in vineyards on the left bank of the Parma stream.
Vinification
The grapes are harvested at optimal ripeness and macerated on their skins for three days. After a period in steel tanks, the wine is bottled for its final fermentation. As temperatures rise in spring, yeasts convert the residual sugars in the bottle.
Ageing
The wine rests in steel tanks before bottling.
