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: 4,300 plants/hectare
Yield per hectare: 8,000 kilograms/hectare
Harvest: Second decade of October, manual selection and harvesting
Vinification: Maceration on the skins for about 2 weeks in steel tanks. Malolactic fermentation 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 aromas and creating a bouquet of tertiary aromas such as fruit and spices
It is an enveloping, gritty wine with great personality. It is quite gastronomic.
Suitable for pairing with local dishes
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