||Soils of age referable to the Tortonian - Messinian period, so-called "Marne di S.Agata fossil". Particularly rich in calcareous clays and elements such as magnesium and manganese.
||The selected grapes were de-stemmed and pressed. There maceration lasted about 10 days at a maximum temperature of 30 ° C. There malolactic fermentation ended before the end of winter.
||At least 18 months in oak barrels of different capacities which give the wine great balance.
||For its characteristics of structure and body goes well with meat, game and cheese dishes.