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 ha 6 years; 0.5 ha 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: Maceration on the skins for about 2 weeks in steel tanks
Fermentation: Malolactic with natural indigenous yeasts. Extremely low in sulphites
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
