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.