Grape varieties: 100% Zibibbo grapes

Soil: Mediterranean red soil

Harvest period: Manual harvesting in boxes mid-August

Training system: Low espalier training and "candelabra" pruning system

Refrigeration of the grapes: The freshly harvested grapes are immediately chilled in a refrigerated cell at 2° C

Vinification: Cryomacerated for 48 hours, fermentation takes place in steel vats at 14/16°C for about 20 days. Once bottled, the wine rests in the bottle for about 3/4 months.

Serving temperature: Serve at 10 - 12°C