Soil: pseudo-clayey, red Mediterranean soil
Production area: vineyards owned by the wine farm located in the municipality of Zola Predosa Ponte Ronca Colli Bolognesi
Grape harvesting method: hand-harvesting in 25 kg crates
Harvesting time: 27^th September, first harvest
Winemaking: maceration and fermentation with whole grape berries for 7/10 days at controlled temperature 25/28°C, 10% bleeding-off, malolactic fermentation in concrete vats, ageing in similar vats
Grape variety: small Barbera
Vine training system: Counter-espalier with 3500-4500 plants/ha East/West exposure Year of planting 1999-2003
GRAPES Production per hectare: 7 ton
Bottle: Bordeaux
Closure system: nitrogen injection by isobaric system and use of plant-based biopolymer cork
Alcohol: 13.5% Vol
Serving temperature: 18°C
Bar pressure: –
Dry extract: 31.8 gr/l
Total sulphur dioxide: 71 mg/l
Total sugars: 1.7 gr/l
Bottles produced: 2200 of this 2013 batch