|Composition of the land
||The soil is chalky mixed with medium consistency tufaceous layers.
||The grapes are de-stemmed and softly pressed.
||The must is kept in stainless steel tanks at 10 °C in order to obtain a natural decantation The alcoholic fermentation is carried out at low temperatures (16 °C) to preserve the primary aromas.
||Excellent with vegetables and cheese souffle; goes well with seafood soups.