SOIL: Hilly soil of volcanic origin, medium mixture.

VINEYARD: Guiot and Capuccina style of growing for a number of plants per hectare varying from 4000 to 5200.

WINEMAKING PROCESS: vinified in white; primary fermentation under controlled temperature adding selected yeast.  The foam taking occurs at low temperature (13 °) in autoclaves.

CHEMICAL CHARACTERISTICS:Actual Alcohol:% vol. 11.00 / 11.80Sugars: g / l 12.5 ± 1.0Total acidity: g / l 6 ± 0.50

PHYSICAL CHARACTERISTICS:Pressure Bar at 20 ° C.: 4.5 ± 1.0

TASTING NOTES: Rightly evanescent foam, with fine and persistent perlage.

Color: straw yellow  with light green reflections.

Nose:  fruity, of good intensity and evident notes of apple, lemon and grapefruit; the dominant floral notes are of wisteria and acacia.
Taste: Fresh flavour, good structure, at the palate this wine shows pleasing and harmonious taste, delicately soft.

MATCHING: excellent as aperitif and in all occasions.

SERVING TEMPERATURE: 6-8 ° C.

STORAGE: For best conditions keep it away from light, in a cool place.