DOCG Valtellina Superiore
||Sandy soils, at an altitude of 400-450 meters.
||20% of the bunches harvested by hand a end September, it was placed in the loft for a light withering. The grapes were then vinified with a fermenter at a controlled temperature for 5 days. At the end the wine was left to age in small 2nd passage French oak barrels for 16 months. The remaining 80% fermented in a winemaker at a controlled temperature between 27 and 25 ° C. for 6 days.
||50% of the wine spends 20 months in barrique of second passage, the other half spends the same time in barrels of 30 to 50 hectoliters.
||Roasted red meats, lamb, kid, game, aged cheeses.