4,000 - 5,000 vines per ha. Organically cultivated. The terrain is hilly, and soil is predominantly composed of marn and clay. Vines are south and south-west facing.
Sub-region: Monticelli Brusati
Hand-harvested, with grape bunches carefully placed in small trays. A strict selection for high quality follows, ensuring only the best grapes are used to produce this wine. Grapes are then destalked and soft pressed, with pneumatic presses. Natural sedimentation at low temperature ensues. The first alcoholic fermentation occurs in stainless steel tanks at a strictly controlled temperature of 18ºC. Aged in stainless steel tanks until the wine is bottled in the spring following the vintage. The second fermentation occurs in the bottle, where the wine is aged with carefully selected yeasts for 36 months prior to dégorgement in subterranean cantine, at a controlled temperature of 12 - 15ºC.