Altitude: 600 m height above sea level.
Density and yield: 4.000 plants/ha ∙ 50 q/ha.
Training system: One bud pruned-spur cordon-trained.
Harvest: Manual. Last ten days of September.
Vinification: Gentle pressing of destemmed grapes. Spontaneous fermentation of free-run must, with no added yeasts or temperature control. Hand bottled, as in the hold days. Unfiltered and unstabilized wine.
Tasting notes: Straw-yellow color. Fresh and savory flavour, with a pleasant roundness from the Mantonico and a lively acidic push from the Pecorello.
Best with: Seafood appetizers, raw fish, first courses with vegetables or shellfish, delicate white meats, and fresh cheeses
