Variety of grapes:
30% Trebbiano 20% Pecorino 50% Passerina.

Production zone:
Own vineyards located in Castel di Lama

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

Production Techniques:
Following the handy made harvest, the best grapes collected in chest are de-stemmed and softly pressed. Must, saved at a temperature of 10°C for 16 hours suffers a natural clarification before being decanted in steel tanks at a controlled temperature in which the wine undergoes the fermentation at a temperature of 18°C. After a contact with the noble lees for 2 months, wine is bottled and then refined for at least 2 months.

Organoleptic Characteristics

Colour:
Light yellow with grey highlights.

Bouquet:
Floral and hawthorn sensation.

Taste:
Medium dry with marked acidity.

Average alcoholic content:
13%vol.