| Grape varieties |
80% Vermentino, 20% Sauvignon |
| Climate |
Altitude: 200/220 m. a.s.l. Exposure: South. |
| Vinification |
Harvest in different times for individual varieties in the early hours of the morning with sorting in the vineyard. Brief contact with the skins. After cleaning, the must obtained from crushing, ferments with the addition of selected yeast in stainless steel tanks at a constant temperature of 15 ° C. |
| Ageing |
After fermentation the aging process follows with the wine on its lees for four months with battonnage. The wine is now ready to stay in bottle for three months before release. |
| Pairing |
Sea dishes in general, fish with delicate meat, also seasoned with light sauces, dry soups and in broth with not too tasty condiments. |