Details
La Ravera is located at the confluence of two geological arrays
different. Over millions of years the layers have overlapped, creating a soil
rather fragile and subject to erosion, but with enormous potential. Prevalence
of Marne di Sant'Agata Fossili, interspersed with sandy deposits rich in iron
(Formations of Lequio). Altimetric altitude: 360 m.s.l.m
The harvest was carried out on October 9th.
Given the excellent balance of maturation, maceration lasted 45 days, of
5 with a submerged cap. Malolactic fermentation in steel in spring
next. 30 months in Slavonian oak casks from 30hL before
bottling.