Variety of grape:
Trebbiano 50%  Passerina 25% Pecorino 25%.

Production zone:
Own vineyards located in Castel di Lama.

Cultivation:
Cordon spur with plantation density of 3500 vine stock per hectare.

Production Techniques:
Must cleaned at cold temperature which will undergo the fermentation in steel tanks at a controlled temperature. After fermentation at 16°C and a short refinement period, wine is bottled saving the whole aromatic freshness.

Organoleptic Characteristics

Colour:
straw yellow.

Bouquet:
Winy and justly fruity.

Taste:
Justly acid, sapid and inclined to mineral.

Average alcoholic content:
12,5%vol.