||40% Biancolella, 60% Falanghina
||Exposure and altitude: coastal terraces set 300/400 m. a.s.l. with south/south-west exposure
|Composition of the land
||Pergola and/or atypical radial, espalier.
|Plants n. x hectare
||5000-7000 vines per hectare.
|Yield x hectare
||Approx. 8 tons per hectare (1.5 kg per plant).
||Last ten days of October. Hand-picked.
||The hand-picked grapes are brought into the cellar whole, and after being destemmed and crushed they undergo soft pressing. The free-run must, which undergoes cold static fining and is inoculated with selected yeasts, ferments at a temperature of 18 °C for about 20/30 days.
||4 months in stainless steel tanks.