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
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