Village of Production: Verduno

Type of Grape: Pelaverga piccolo

First Vintage Produced: 1800

Number of Bottles Produced Annually: 10,000 based on the vintage;

Vineyards: Sut Jort, Lasagne, Rocche dell'Olmo

Exposure and Altimetry: Sut Jort and Lasagne have a western exposure and an altimetry respectively of 400 meters and 350 meters above sea level. Rocche dell'Olmo is situated in an eastern position at 380 meters.

Type of Terrain: Medium mixture of calcareous limestone with a slimy/muddy tendency.

Pruning Method & Density of Planting System: Guyot, 4,500 - 4,700 vines per hectare.

Average Age of the Vines in Production: From 4 to 20 years in relation to the vineyard.

Yield per Hectare of Grape Crop: 80 quintals in relation to the climatic trend for the vintage year.

Period of Year and Method of Grape Harvesting: By hand, during the first half of October.

Vinification: Vinification requires a maceration-fermentation of almost 7 days in vats of French oak, with pumping over, remixing and re-submerging the wine on a daily basis, as well as temperature control, which should not exceed 27 - 28 degrees. By achieving the malolactic fermentation in stainless steel vats, the wine matures in 3 months in Slavonian and Allier oak casks holding 35-50 hectoliters, and another 2 months in stainless steel casks.

Bottling: After bottling, normally done the following spring after the wine harvest, the wine ages in the bottle for another 2 months at least, before release.