Winemaking: The grapes come from the well-suited vineyards on the Pressano hill, at an altitude of around 300 m.a.s.l., with western and south-western exposure. The soils are of average depth and very fertile.

The vines are trained on the Guyot and pergola systems, with a density of 7,000 and 4,000 plants per hectare, respectively. The average age of the vines is around 30 years.


The hand-picked grapes undergo a light pressing in the absence of oxygen. The resulting must ferments in barriques and in large oak barrels, and ages on the lees for nine months; the cautious use of barrels allows for the full respect of the varietal characteristics, and the attainment of an elegant, balanced wine. Bottling normally takes place at the end of the summer after the harvest.


The yield is around 8,000 kilos of grapes per hectare. Approximately 15,000 bottles are produced annually.

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