VITICULTURE
Organic cultivation.
Selective manual harvesting of fully ripen grapes. 
First Merlot, then Uva Rara, Barbera and lastly Croatina.
​
WINEMAKING
After destemming and crashing, each must spend few days in contact with the skins. All musts are added to the same vessel where they ferment together.
Fermentation and maturation on the lees in stainless steel vessels.
Racking and bottling during springtime.
Unfined and unfiltered.
 
VINEYARDS
Croatina, Barbera, Merlot and Uva Rara.
Guyot set-up.
5,000 Vines per hectare.
​
ALTITUDE
420 m.a.s.l.
​
EXPOSITION
West.
​
SOIL
Clay, sand, silt.
​
ALCOHOL CONTENT
13,5%vol.
 
CLASSIFICATION
Rosso Provincia di Pavia IGP.
Vino Biologico.