Training System: Guyot – yield 4500 kg/ha
Clayey-calcareous ground, south-eastern exposure
Harvest by hand with collection in cases, after a thorough selection, about at the end of September. Trading and fermentation in French oak vats (temperature by 28-35 °C, daily stomping). After 20-25 days follows the drawing off from the vats, subsequently the wine is racked in barriques. Here it remains for 12 months. This period refines the characteristics of finesse and elegance of Pinot noir, without betraying his peculiarity.
Remains in barriques for 12 months.