SOIL: clayey with excellent skeleton
 VINES: SAUVIGNON BLANC 100%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South
 ALTITUDE: 350 m
 TRAINING SYSTEM: guyot
 HARVEST METHOD: Manual
 HARVEST PERIOD: mid August early September
 YIELD HA: 80 ql / ha
 CRUSHING: So¼ce
 VINIFICATION: in steel barrels at a temperature of about 12 ° C
 AGING: in the bottle for 60 days
 COLOR: straw yellow
 BOUQUET: yellow flowers and white pulp fruits, vegetal scents
 TASTE: fresh, intense with hints of fresh fruit
 PAIRING: fresh cheeses, appetizers, excellent as an aperitif, white meats
 SERVING TEMPERATURE: 8 ° -10 ° C.
 ALCOHOL: 13%
 RESIDUAL SUGAR: 6g / L