Floor: Calcareous soil, interspersed with marl and clayey layers in places

Training system: Guyot

Planting density: 5,000 vines / ha

Grape yield: 75–100 quintals / ha

Reading time: First half of September

Vinification and aging:

Storage of the must in a pressure tank (autoclave) at a controlled temperature; Fermentation of the must also in an autoclave at a temperature of 16–18 °C

Alcohol content: 14% vol

Serving temperature: 10–12 °C

Tasting notes:

Color: straw yellow Fragrance: Fruity, elegant, floral, with subtle nuances of aromatic herbs Taste: Spicy, medium body, good persistence, never too intrusive