Terroir: foothill area, medium texture, calcareous, dry, proper balance of nutrients.

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

Production: 60-70q/ha

Varieties: 100% Sangiovese

Harvest: mid-September

Vinification: white vinification with membrane press, nitrogen flotation racking. Fermentation at controlled temperature at 16-18°C.

Aging: at least 3 months in bottle

Alcohol content: 12,50% vol – Total acidity: 6,50

Serving temperature: 10-12°C

Organoleptic characteristics: Light pink color. Intense scents, with floral, citrus notes and hints of small red berries. The palate is fresh, elegant with a savory finish.

Food matchings: cold-cuts, white meat, fresh cheeses.