Varieties: Vermentino 50%. The other 50% is made up of different percentages of local varietals and clones, as Trebbiano, Malvasia, Albarola, Albana, Durella and Verdella.
Vineyards: Old vines cultivated within the municipally of Fosdinovo at an average altitude between 100 and 350 meters above sea level. Steep Slopes requiring only manual labor.The soil is acidic and sub-acidic and schist.
Cultivation: Trained to Guyot with a vine density of 8,000 plants per hectare.
Yield: 5 tons of grapes per hectare
Harvest: A field blend. Hand-harvest during the last week of September.
Vinification: Soft transportation systems are used for the grapes, then the grapes have fermentation and maceration with skins for 20 days at low temperature. Maturation on the lees in stainless steel tanks for eight months.
Bottling: In June, then the wines are further aged in the bottle for six months.
Bottles produced: 2,600