Cultural notes: vineyard planted in 1982; organic farming. Cordon spur pruning system with planted density of 4500 vines per hectare.
Harvest period: first half of September; hand harvested with careful selection of the clusters.
Vinification: soft crushing of the whole grapes with de-stemming; cold maceration (2 – 4 °C) for about 24 hours; soft pressing and cold static decanting of the must; the clear must starts the spontaneous fermentation in steel tank at controlled temperature of 16 – 18 °C; the fermentation is then completed in tonneaux of 500 litres.
Aging: 12 months in tonneaux of 500 litres on its own lees with frequent batonnages.

Organoleptic characteristics:
Color: straw yellow with golden highlights.
Nose: intense, mineral, characteristic of the grape with definite notes of acacia flower and honey.
Mouth: fresh, full, many mineral salts and lingering.