Vinification: from a single vineyard in the Le Coste di Monforte MGA. The vineyard is 45 years old, stands at an altitude of 440 metres and faces south-east. The soil is of medium texture with whitish marls. Fermentation lasts about 3 weeks and is carried out in steel tanks at a controlled temperature of 27°C. The skins remain in contact with the wine during post-fermentation maceration, using the ancient submerged cap method, for a further 5 weeks. After racking, the wine remains in stainless steel for malolactic fermentation and is then racked into barrels                                                                                                                   Ageing: about 36 months in 25 hl oak casks and 12 months in cement tanks