||Exposure: west (300 m. a.s.l.)
||Mid-mixture, mostly clayey.
||Cordon trained, spur pruned/Guyot.
||Hand-picking. End of August.
||Soft pressing, fermentation at controlled temperature.
||Maturation: 4 months in stainless steel tanks.
||Perfect with aperitifs, it can be paired with elegance to every dish based on fish and shellfish, from the risotto with sea-fruits to the salted sea-bream.