||90% Chardonnay, 10% Grechetto
|Composition of the land
||Mid-hill vineyards, quite loose; sandy on rather deep layers of limestone.
||Dpouble guyot for grechetto and double spurred cordon for chardonnay.
||End of August - beninning of September.
||Criomacerazione in stainless steel.
||It is completely fermented in barrique, where it remains for 6 more months on the lees, with periodical bâtonnage. It then remains 8 months in bottle before release. If properly kept, it has long aging potential.
||Excellent with creamed or truffle risotto, fish with sauce or roasted, white meats in general, fricasseed lamb, aged cheeses, even those with intense flavour.