Castello di Verduno
Monvigliero in Verduno. Planted in 1967. A .3 hectare parcel.
South at 280m in elevation.
"Marne di Sant'agata," which is 30% sand, 55% clay and 15% limestone.
Hand-harvested around in the first week of October. Practicing organic.
Fermented in stainless steel for 30 days with periodic punching down of the cap.
Aged for 30 months in Slavonian botti grandi followed by one month in stainless steel and then 40 months in the bottle before release.
Field Publication Computed: