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The “Podere Pradarolo” farm is located on the Parma hills in the Ceno valley between 250 and 500 meters above sea level. It has been a certified biological company since 2004.
The choice of particular, personal rules and regulations that are characterized by the total absence of SO2, the use of native yeasts, the absence of any type of filtration, clarification, different types of stabilization, or any form of manipulation such as sugaring or must concentration. The grapes are fermented at liberal temperatures with prolonged macerations that vary from 30 days to 9 months or more. After maceration, the wine is normally refined in large oak barrels and then bottled.