obtain this outstanding quality wine, the historical pergola
vine training technique has been revolutionised, with the
introduction of the vertically shoot positioned Guyot pruning.
This increases the density per hectare, with the consequent reduction of yields per vine. The vineyards are positioned on the sunny slopes of Serra di Ivrea, in moraine soils of glacial origin.
By changing the production system, we have obtained grapes with a high concentration, perfect for producing a beautifully structured wine which is both rich in the nose and on the palate. After temperature controlled fermentation at 16-18 °C for about 10 days, the wine rests for several months in the bottle.