50% Malvasia white, Grechetto 25%, Vermentino 25%
Mostly clay with sand deposits.
Unilateral spurred cordon.
Yield per hectare:
Period of Harvest:
Manual harvesting in mid-September, in small cases.
Vinification and aging:
After harvesting, the grapes are de-stemmed and left in cryomaceration for at least 12 hours in contact with the skins; subsequent fermentation of the must in stainless steel at a controlled temperature of 12-14 ° C. Aging in cement tanks in contact with the fermentation yeast for 6 months and further ageing in the bottle for 3 months.