Vermentino in purity. The first manual harvest in September – mechanical
destemming, maceration on the skins for 10 days.
The second harvest in the begging if October – soft pressing. Spontaneous
fermentation in concrete tanks with pied de cuve by indigenous yeasts, aging in steel
in contact with the noble lees. No clarification, no filtration

Maceration – 10 days

Type- white

Variety- Vermentino

Bottles/year- 1.300

Vineyard altitude- 100 mt s.l.m.

Age of plants- 16 years


Aged- in steel

Soil- volcanic soil

Farming system- Guyot

Avarage planting density- 4000 vines per hectare

Alcohol- 11,5%