| Origin |
Province of Trapani, sour Marsala and Mazara del Vallo. |
| Climate |
Mediterranean, mild winters, limited rainfall, hot summer, ventilated. |
| Soil composition |
Medium mixture, sandy, slightly clayey, a few meters above sea level. |
| Vinification |
Traditional, with soft pressing, fermentation at controlled temperature. |
| Ageing |
After fermentation it is aged for at least four months in vats and bottled completion. |
| Pairing |
Excellent with fish and shellfish. |