Variety of grapes

Grechetto, Chardonnay, Trebbiano


Plant spacing: 3,00 x 1,00 m
Growing system: guyot
Average age of vines: 12 years


Mainly volcanic, sedimentary, clayish
Altitude 300 m


Manual picking, from the end of August up to mid September


Grapes: 60 q/ha – Wine: 40 hl/ha


Light pressing of grapes, contact with the skins for 12-18 hours at a controlled temperature. Separation of the must and cold decanting for cleaning. Alcoholic fermentation at a maximum temperature of 16° in stainless steel containers, using variety and aromatic yeasts.


2 months in french sessile oak casks (only the Chardonnay, then it’s blended with the Grechetto and the Trebbiano).
6-8 months in bottles.

Organoleptic features

A brilliant straw yellow color and hints of gold.
The nose is whole and fine, rich with notes of fresh fruit and acacia flowers, with hints of sweet wood acquired in the two months of aging in French oak barrels. The taste is dry but soft, complex and elegant, with notes of ripe fruit and spices.

Producer’s recommendations

Best coupling with vegetable soups, grilled vegetables, white meats, grilled fish, fried food and cheese. To be served at 12°C.