Terroir: foothill area, medium texture, calcareous, dry.

Vineyard: 5,100 plants/ha, spurred cordon training system

Production: 60-70q/ha

Varieties: 100% Ansonica

Harvest: last third of September

Vinification: soft pressing, nitrogen flotation racking. Fermentation at controlled temperature at 16-18°C.

Aging: at least 3 months in bottle

Alcohol content: 13% vol. – Total acidity: 5,60

Serving temperature: 10-12°C

Organoleptic characteristics: straw yellow color, perfumes with fruity notes of peach, pear and mango. Savory flavor, fairly acid and with good persistency on the palate.

Food matchings: fish soups and starters, shellfish, medium-aged cheeses.