||Exposition and Altitude: South (2 m. a.s.l.)
|Composition of the land
||Quaternary bio-limestone with high presence of marine fossils.
||Trellised bush-pruned vine.
||2nd ten days of September, manual harvest in crates.
||Soft pressing and fermentation at controlled temperature.
||6 months "sur lie", on fine lees in stainless steel with daily shaking. Bottle ageing: 4 months.
||Price Firriato Favinia La Muciara 2016 € 22.50