Ca De Noci

Soil: Limestone and clay Grape: Spergola Vines: 37 years old Vinification: Fermentation in vats. Skin maceration for 3 days. Natural secondary fermentation in bottle.   "Cà de Noci was established in 1993 by the brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia.

"30% Malbo Gentile, 30% Sgavetta, 20% Montericco, 20% Grasparossa"