||Trapani territory - Soria, Guarini, Cuddia Estate (130-250 m a.s.l.)
|Composition of the land
||Calcareous with a clayey tendency
||Cordon trrained, spur pruned
||De-stemming, soft pessing, a portion is fermented at controlled temperature, followed by an appropriate maturation for a period of 5 months
||Hors d'oeuvres and seafood: fish and shellfish; medium age cheese and white meat.