SOIL: clayey with excellent skeleton
 VINES: Trebbiano 35% malvasia 35% pinot nero30%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South
 ALTITUDE: 350 m
 TRAINING SYSTEM: guyot
 HARVEST METHOD: Manual
 HARVEST PERIOD: mid / late August
 YIELD HA: 80 ql / ha
 CRUSHING: So¼ce
 VINIFICATION: in steel barrels at a temperature of about 12 ° C Second fermentation in autoclave for 60 days
 COLOR: straw yellow
 PERLAGE: quite fine
 PERFUMES: fresh flowers and yellow fruit
 TASTE: soft, quite intense with hints of fruit
 PAIRING: shellfish and fish in general, appetizers, excellent as an aperitif
 SERVING TEMPERATURE: 4 ° -6 ° C.
 ALCOHOL: 11.5%
 RESIDUAL SUGAR: 15g / L