vineyards are located in recently formed soils (dating back
to five million years ago) where numerous marine fossils, left
behind when the Padana sea withdrew, can still be found. These sandy soils, which contain almost no limestone at surface
level and are mainly siliceous, tend to be rather dry loose, soft
soils which make it possible to bring out the fruity
characteristics of the wine.
Vinification is traditional, with maceration on skins for 10 days and fermentation at a temperature of 25-28 °C. This is followed by malolactic fermentation in steel. Several months' bottle ageing are necessary in order to improve the characteristics of the bouquet and smoothness on the palate.