|Composition of the land
||Moderately loose-packed, with patches of gravel.
|Yield x hectare
||90 - 100 quintals of grapes per hectare
||During the period of optimal ripeness, on 5 September.
||In stainless steel vats for 18 days at a controlled temperature of +18 to +22 °C. Vinification without the skins through soft crushing and grape conditioning at +10 °C.
|| Stored in the cellar at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||This is the classic fish wine; excellent with risotto and vegetable soups; also pairs well with light white meats and sweet cheeses.