|Yield x hectare
||90 quintals of grapes per hectare
||Grapes harvested by hand during the period of optimal ripeness, on 5 September.
|| In temperature controlled stainless steel containers for 20 days at a controlled temperature of +14 to +20 °C. Grape conditioning at +10° C with brief maceration in the bladder press and subsequently soft crushing.
||Stored in the cellar in stainless steel vats at a constant temperature of +12° C, stabilised in refrigeration rooms until bottling.
||Excellent as an aperitif, ideal with dishes typically served in the summer revolving around fish, white meats and fresh vegetables.