Selection in the vineyard and selection during light crushing removed the berries that are not perfectly healthy and ripe. Fermentation with maceration in contact with the skins at 30° C for 35 days. Malolactic fermentation in large barrels of 25 Hl and 30 months of ageing in wood.
Batonnage on fine lees for the first 10 months. Bottling under nitrogen coverage and bottle storage for a minimum of 6 months in a controlled temperature environment
This is the top wine of the Agricola Marrone production, very limited in numbers, it represents the personality of the winemaking.
Clayey marls with a high percentage of sand and a particularly homogeneous soil with low permeability. Elvetian soil, from the formation period of grey yellow sands.
