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% Vermentino

Harvest: first half 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: 13,50% vol – Total acidity: 5,50

Serving temperature: 10-12°C

Organoleptic characteristics: straw yellow color, floral scents with hints of acacia, grapefruit and tropical fruits. Intense flavor, good body and acidity, with a balanced alcoholic level and long persistency; savory finish.

Food matchings: seafood-based starters, shellfish and fresh cheeses, fish-based first courses.