Production area: Parodi Ligure
Variety: 100% Cortese
Type of Soil: calcareous and clay
Exposure: south, south-east
Altitude: 280 m above sea level
Training system: Guyot
After Destemmer-crushing followed by a short cold maceration and pressing soft. Slow fermentation in tank thermocontrolled using special yeasts. Natural settling and decanting later. Refrigeration to -3 ° C in a suitable container thermocontrolled.
Annual production: 9.000 bottles, depending on the year