Annual production 2016: 1320
Soils: hilly, clayish and sandy
Altitude: 500 meters above sea level
Ages of vines: 2005
Training system: espalier rearing with Guyot pruning
Viticulture: vineyard conducted according to the principles of biological agriculture with thinning of the bunches in pre-veraison.
No. of vines/hectare: 3.600
Yield/hectare: 6.0 tonnes
Harvesting: manual harvest and grape selection through small case of 8 kg. After harvest grapes are carried rapidly to the cellar.
Fermentation: some hours after harvest grapes are sofftly crushed, after 24 hourse of settling fermentation has done by yeast selection at 15°C.
Aging: 6 months in steel tanks on the fine lees at a temperature 10°C with weekly battonage and 2 months in the bottle before release.
Colour: straw yellow with bright green reflections.
On the nose: tropical notes like grapefruit, elderberry, fig trees alternate with delicate notes of orange blossom and crusty bread.
On the palate: full-width, characterized by good acidity and great flavor on the finish.