Approach in vineyard: Biological, with use of biodynamic preparations.

Vinification: manual harvest, pressing, spontaneous fermentation with 30% of stalks, without temperature control, in truncated conical vats and oval oak barrels, 6 weeks, 4 of which with submerged cap maceration.

Aging:On oval cask and truncated cone vat used for 12 months and cement and used oval oak cask for 10 months, manual bottling without filtration.

Type of soil:Clay and sand of volcanic and morainic origin (porphyry, basalt and granite) very deep and loose.

Yield per hectare:70ql

Average vineyard age: 45-50 years

Number of bottles produced:5700

Produkttyp: Rött
Druva: 100% Schiava
Volume: 0,75l
Alkoholhalt: 12%
Sulfit/SO2 (mg/l): Total SO2 32mg/l
Residual Sugar: 2g/l