"Bosco di Gica" is the ancient name of the site of the family's first vineyard dating back to 1490. Planted 100-300 m above sea level, these steep, south-facing vines grow in well-drained, mixed soils that are typical of morainic (glacial) origin. The region's moderate temperatures offer cold winters and warm, dry summers.
Fruit is lightly pressed with bladder presses followed by settling of the must. Fermentation occurs in temperature-controlled stainless steel tanks where the wine spends 3 months on its lees.
"Metodo Italiano" or Charmat method is used for the secondary fermentation in steel pressure tanks for approximately 40 days in order to preserve the aromas of the grape and develop the wine's typical fruitiness.