Soil type: medium texture, generally clayey
Training system: Guyot
Yield per hectare: 70 quintals per ha
Period of Harvest: beginning of October, in small cases
Vinification and aging: before the winemaking, the grapes are left to dry for 40 days
Wine production in stainless steel at a controlled temperature with maceration on the skins for about 100 days. Further ageing in vitrified cement tanks. Further aging in bottle for 12 months
Tasting notes: a wine of great personality and unconventional, shows a straw yellow color, almost golden, enveloping fragrance notes of apricot and white pepper express great aromatic complexity.
the mouth it is a wine of excellent structure with tasty tannins, long and mellow sweetness final