Vineyards: Cru of ancient Grillo at 500 mt a.s.l
Land: medium texture and average limestone
Pruning system: Guyot
Grapes: Grillo 100% manual harvest
Yield per hectare: 60 quintals
Harvest: first decade of September
Winemaking: Destalking, soft pressure, fermentation through indigenous yeasts and skin contact for 40 days, refining on the lees until bottling.
Intense straw yellow with golden reflections.
Complex bouquet with scents of orange, toasted hazelnuts and marzipan.
Excellent structure. Tasty and sapid with fine tannins. Long aftertaste, dynamic, balanced and elegant.