Paolo, Giuseppe and Renzo Tezza
Poiano e Nesente di Valpantena (Verona)
Guyot and Sloping Verona Pergola training systems.
25% pebble-gravel, 23% sand, 67% silt, 10% clay, total limestone 37%, active lime 10%
De-stemming and pressing of the grapes, then inoculation with cultured yeasts Fermentation with maceration in steel for 30 days at 18°C, with daily pumpovers and delestage
36 months in barriques and 6 months in bottle