PRODUCTION AREA: Romagna’s hills around the Predappio area.
AVERAGE YIELD PER HECTARE: 100 ql/65 hl (10 tons of grapes per hectare producing 6500 lt.)
SOIL: medium limestone mix.
HARVEST: by hand the 1st part of September.
WINEMAKING: fermentation at a controlled temperature between 28° and 30° C in stainless steel tanks for approximately 7 to 10 days, pumping over several times a day. Malo-lactic fermentation in stainless steel tanks.
AGING: this blend is aged exclusively in stainless steel and cement tanks at controlled temperatures.
AGING IN BOTTLE: about 4-5 years.