Vineyards in the towns of Castagnole delle Lanze (Piani), Costigliole d’Asti and Montegrosso d’Asti
Maceration and alcoholic fermentation in temperature-controlled vats for an average period of 14-15 days. Malolactic fermentation done in used (2nd and 3rd passage) French oak barrels, followed by 12 months of aging. Finally, bottle-aged for approximately 3 months.
Veal stew, Cardoon with fondue.