Varieties: 100% Vermentino Nero.
Vineyards: Old vineyards planted in a mineral soil rich in iron and lignite; the subsoil is coarse-grained and pebbly. Trained to Guyot with a vine density of 8,000 plants per hectare
Cultivation: Pergola farming with a 1 mt height structure from the ground and a density of about 5.000 stumps per hectare for the 80 years old implants and alberello breeding with a density of 10.000 plants per hectare for the new implants.
Harvest: Hand harvested during the period of October.
Vinification: Skin contact fermentation is conducted in open barrels for up to one month in concrete tanks, followed by maturation on lees for 8 months to a year.
Bottling: Two years or refinement in bottle
Yield per hectare: 50 quintals of grapes per hectare.
Alcohol content: 13,5% vol.
Produced bottles: 600