No. of bottles produced: 3.000 Location: 180-350 mt. s.l.m., marly-arenaceous hilly terrain. Yield per vine: 1,5 kg./ceppo. Collection mode: manual in boxes. Vinification: after drying for about 20 days, soft pressing of whole grapes and a subsequent static decantation at 8 ° C for 24 hours. After separation from the deposit, the must begins fermentation at a controlled temperature with indigenous yeasts to keep the olfactory heritage intact. Aging: 10 months in stainless steel tanks in contact with fermentation yeasts periodically kept in suspension. Then bottled for 4 months before sale.
Color: straw yellow. Bouquet: delicate aroma and hints of almond. Taste: full, harmonious. Pairings: excellent off the table, classic aperitif wine, on the table goes well with fish dishes, but also grilled white meat. Longevity: 4-5 years. Serving temperature: 11-12 °C.