GRAPES / Trebbiano, Falanghina, Pecorino.
GRAPE HARVEST / First half of October.
AVERAGE PRODUCTION PER HECTARE / 35 hl.
VINIFICATION / After crushing grapes make a maceration at low temperature, then undergo a soft pressing. The obtained must is fermented in barrique for 12 months.
TASTING / Straw yellow with golden highlights. On the nose intense notes of peach, apricot jam, faded yellow roses, honey and vanilla with a finish of bread crust. Complex wine with good structureand very persistent.