Grapes: Mainly Grechetto, with small part of Sauvignon Blanc
Area of production: hilly slopes at 300-340m above sea level
Name of the Cru: Il Caio, Terzano
Type of soil: Clay and loam with good porosity of the soil from Pliocene time.
Training system: Spur cordon with 8/9 buds
Yeald per hectare: Max 80 q/ht
Harvest: Beginning-mid. September.
Vinification: Once harvest has been completed, the vinification process takes place in stainless steel vats at controlled temperature 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 affination in bottles before it is released to the market.
Colour: Very luminous yellow straw
Nose: White fresh fruits with a clear scent of peach and apricot in a floral background
Taste: Fresh and fruity with a well-balanced acidy and a harmonious finish
Food pairing: Best with pasta “carbonara”, tempuras, vegetable quiche, fresh cheeses, rabbit and turkey.