Soil: Saint Agata Fossil Marl; calcareous, sandy loam composition soil.
Exposure: South – West.
Altitude: 250 m.a.sl..
Slope: 25 %.
Cultural notes: vineyard planted in 1982, high spurred cordon prun with planted density of 3500 vines per hectare. Organic farming.
Harvest period: first week of September; hand harvested with careful selection of the clusters.
Vinification: the whole grapes are refrigerated for approximately 24 hours, then pressed, followed by static decantation. The limpid part starts fermenting with indigenous yeasts at a controlled temperature of 16 °C, then in 500 l tonneaux.
Fining: the wine rests on the lees in 500 l tonneux for 12 months. Bottle aged for at least 6 months.
COLOR: briilant, pale with golden hues.
NOSE: intense and clomplex bouquet with notes of dried acacia flower, exotic fruits, honey.
MOUTH: supple, lively, mineral salts, full and persistent.