Vineyards and type of land
25 years old Vineyards not much fertilized to prevent the breaking of the grape maturing. Medium textured clayey soil, altitude 300 mt above the sea level.
Vinification and aging
Soft pressing of the grapes, decantetion of the must (5-7°C) and start fermentation at 17-18°C. Aging for 4 months in steel with temperature below 10°C, bottling. Aging in bottle for 60 days before entry into the market.
Wine rediscovered. Pale colour almost greenish. Delicate and fine scent, dry taste.