In colognola ai colli, medium textured soils with gravel. In mezzane di sotto, sandy and silty with white limestone.Grapes are harvested by hand and collected in crates, which are slightly dried for 20 days, followed by a soft pneumatic press.� Fermentation is processed in stainless steel tanks at controlled temperatures with selected organic yeasts for 10 days.� Refining is processed in french oak barrels for 10 months.