From Guyot-trained and spur-pruned vineyards with calcareous-tufaceous soils. Harvested manually in small crates during the early morning hours between late September and early October. Its two main varieties are vinified separately in open vats. About 20% of the grapes remain in contact with their skins for a few days. At the end of fermentation, ageing continues on fine lees in steel vats for at least 7 months
Variety: Verdeca 55%, Minutolo 45%
Alcohol content: 12%
Vinification: in steel vats
Sulphites: minimal addition before bottling
Ageing: 7 months on fine lees
Bottles produced: 3700
