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Grape variety: 100% indigenous white grapes (see regulations)
Production area: Boca, Prato Sesia
Exposure of the vineyards: South, South-West
Altitude of the vineyards: 400-460 metres above sea level
Surface area: 1 hectare
Age of the vineyards: 0.5 has 6 years; 0.5 has 4 years
Soil composition: land rich in porphyry which makes the soil acidic and sterile
Training system: Guyot
Number of vines per hectare: 3,800 plants/hectare
Yield per hectare: 8,000 kilograms/hectare
Harvest: second/third decade of September, manual selection and harvesting
Vinification:Immediately after the harvest, the grapes are destemmed and crushed; the crushed grapes are left to macerate for 4 days at a low temperature in steel tanks. The grapes are then pressed and the fermentation of the must is activated. At the end of alcoholic fermentation, destemming and sulphurisation take place.
Aging: 8/10 months in steel tanks. On the market 10 months after harvest
Intense yellow with amber highlights
Maceration on the skins enriches the must with aromatic substances, resulting in a wine rich in perfumes and creating a bouquet of tertiary aromas such as ripe fruit and spices
It is a mouth-filling, bold, and full-bodied wine. It is quite gastronomic
Suitable for pairing with regional dishes
