| Variety |
Groppello, Marzemino, and Barbera. |
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| Vineyards |
Located in Picedo in the municipality of Polpenazze del Garda, it covers an area of 3.05.00 hectares with a planting density of 6,500 vines per hectare. |
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| Training System |
Simple Guyot. |
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| Soil |
Morainic soil, mainly sandy limestone. |
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| Harvest |
Manual, starting from the first decade of September. |
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| Winemaking |
After the soft pressing of the grapes, the must is placed in terracotta jars and tonneaux where it undergoes alcoholic fermentation without the use of selected yeasts. |
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| Aging |
3/4 months. |
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| Sugar Residue |
0.6 g/l |
|---|
| Dry Extract |
24.80 g/l. |
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| Aging Potential |
2 years. |
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