| Soil composition |
Medium mixture - clayey, well endowed with limestone. |
| Harvest |
Manual in 15 kg boxes. End of September. |
| Vinification |
The grapes are harvested when fully ripe in the third ten days of September and vinified respecting the varietal character and aromaticity of this vine, cooling the crushed grapes immediately with the help of dry ice during the pressing phase and taking very strict care of the initial cleaning of the must. Fermentation takes place at a controlled temperature of 15 °C. |
| Ageing |
After alcoholic fermentation, the wines undergo a brief 3-month maturation on the fine lees in stainless steel at a controlled temperature of 10 °C to avoid malolactic fermentation, after which they are clarified and filtered in preparation for bottling, which usually takes place in March/April of the following year. |
| Pairing |
A splendid wine for aperitifs, but also able to support cold sea and land dishes of the Ligurian Levantine gastronomy. |