Grapes: Grechetto 100%
Area of production: hilly slopes at 200m above sea level, south, south/westerly exposure
Name of the Cru: Torricella, Il Caio, Terzano
Type of soil: Loam and clay
Training system: Spur cordon with 8/9 buds
Yeald per hectare: Max 80 q/ht
Harvest: Mid. September.
Vinification: The vinification process takes place in stainless steel tanks. The alcoholic fermentation lasts about one month at control temperature of 15°-18°C.
Ageing and affination: Once the alcoholic fermentation has taken place the wine is kept sur lees for two months to improve flavours and structure. The wine undertakes at least two months of affinationin bottles before it is released to the market
Colour: yellow straw with green highlight
Nose: fruity with clear scent of pear, apricot and fresh almond
Taste: fresh impact at the palate with a nutty finish typical of the grape
Food pairing: Best with white meat, turkey and rabbit, cod, semi mature cheeses