Altitude: 600 m height above sea level.
Density and yield: 5.000 plants/ha ∙ 50 q/ha.
Training system: One bud pruned-spur cordon-trained.
Harvest: Manually. The second decade of September.
Vinification: Cold maceration for about 24 hours.
Temperature-controlled fermentation with indigenous yeasts.
Aging: 6 months in steel tanks and 2 months in bottle.
Testing notes: Fruity and floral notes.
Best with: fish and grilled white meats.
