Castello di Verduno
Massara in Verduno from vines planted in 1988 and 1992.
Southeast at 265m in elevation.
"Marne di Sant'agata," which is 30% sand, 55% clay and 15% limestone. .
Hand-harvested around in the first or second week of October. Practicing organic.
Fermented in oak vats for 30 days.
Aged for 32 months in Slavonian botti grandi followed by one month in stainless steel and then 37 months in the bottle before release.
About 5,700 bottles
Field Publication Computed: