||Altitude of 520 to 720 metres a.s.l. (1,710 – 2,360 feet).
|Composition of the land
||Soils in Penone are sandy, gravely and morenic; warm and porfiric soils in Signato.
||25 September - 15 October.
||Soft crushing and pressing of the grapes, fermentation in stainless steel tanks.
||Maturation for approximately 4 months on the lees.
||With starters, all kind of seafood and shellfish, white meats and poultry.