Soil: Mediterranean clayey Terra Rossa
Production area: estate vineyards in Ponte Ronca, Zola Predosa, within the Colli Bolognesi DOC area
Harvest method: by hand in crates containing 25kg
Period of harvest: Barbera with a single selection in mid-September. Pignoletto mid-September.
Vinification: whole-berry soft press with separation of the must after pressing, temperature-controlled fermentation at 15°C and lees-stirring daily for 2 weeks then once a week for 2 months. Secondary fermentation in the bottle with a minimum of 52 months on the lees followed by disgorgement à la volée and definitive closure
Grape varieties:Grechetto gentile / Barbera
Bottle: Champagne bottle
Size: 75cl bottle / 1.5l magnum
Closure system: Mushroom cork
Alcohol by volume: 12% Vol
Serving temperature: 6°C
Bar pressure: 4
Total sulphites: 60mg/l
residual sugars: 0 gr/l
Bottles produced: 900 bottles of 75cl and 150 magnums of 1.5l for the 2018 vintage