vineyards where this Riserva originates are located at an
altitude of between 200 and 280 metres above sea level. The
soils contain Sant'Agata Fossil marls and roughly textured clay.
Alcoholic fermentation is traditional, at a temperature of 28-30 °C, and lasts about 20 days. Malolactic fermentation is followed by a period of ageing in oak barrels, where the wine spends at last two years.
Another twelve months in the bottle are needed to favour and complete the balance.