Selected from the Permolone and Lurghe vineyards at 250-350 meters in elevation. Volcanic origin, rocky on a base of granite and porphyry,rich in minerals and particularly iron. Hand-harvested. Fermented in stainless steel tanks with eight days of maceration with the skins. Ten months aging in used, neutral small oak casks with additional time in stainless steel beyond that. The name “La Crotta” is slang for cantina or cellar in Gattinara.