SoilMedium texture with presence of limestone and tuffGrape varietyAncient strains of native grapes with a prevalence of TrebbianoVineyard size5.5 haPruning typeGuyotAverage vine age50yearsDensity per hectare2000plants/haYield per hectare70q/haViticultureAgriculture in organic conversion process, manual harvest in small cratesVinificationSoft pressing of the whole cluster. Stabulazione for 10 days of the must and subsequent cold decanting of the must. A 15% of lightly clustered grapes entirely dried in straw for 10 days are fermented together with the must to extract the distinctive notes of trebbiano. Spontaneous alcoholic fermentation, without adding yeasts, at a temperature of about 16°C, with a duration also of about 10 days. After fermentation, 30% of the wine ages in used barriques, while the remaining part ages in cement tanks. After four months of aging, the wine is assembled and bottled. The filtration is light so as not to impoverish the wine. This is followed by an aging in bottle of 4 monthsFood pairingGreat as an aperitif. Pairs well with cheeses, white meats, and naturally with shellfish and fish dishesServing temperature10-12°C 
