Bocia

Technical Sheet Grapes: Native varieties IN THE VINEYARD Vineyard: 118 m a.s.l., north-south exposure, planted in 2006 Soil: Alluvial and clay, from medium texture to loose Training system: Spur-pruned cordon with 8–10 buds Planting density: 4,400 vines/ha Yield: 85 quintals/ha Harvest: Third week of September, manual harvest and grape selection IN THE WINERY Vinification: Fermentation at a controlled temperature of 20–25°C in stainless steel tanks for about 15–18 days Maturation and ageing: Aged in French oak barrels for 10 months; 2–4 months bottle ageing Bottle: Burgundy style, 750 ml