The Bonarda Frizzante variety is grown on the lowest hill in Castell’Arquato.
Up there, vines are 14 years old on average.
We grow them using the Guyot classic method, and we select the best bunches manually.
After a 10-day fermentation, we decant and filter the must keeping 3,5% of residual sugar.
That step is necessary to move forward with the prise-the-mousse through the Charmat method.