SOIL: clayey with excellent skeleton
 GRAPES: Sauvignon blanc 90% Sangiovese 10%
 VINE DENSITY / HECTARE: 5000 vines / ha
 ROW EXPOSURE: South
 ALTITUDE: 350 m
 TRAINING SYSTEM: guyot
 HARVEST METHOD: Manual
 HARVEST PERIOD: mid August early September
 YIELD HA: 80 ql / ha
 CRUSHING: So¼ce
 VINIFICATION: in steel barrels at a temperature of about 12 ° C Second fermentation in autoclave for 60 days
 COLOR: Soft pink
 PERLAGE: quite fine
 PERFUMES: fresh flowers and berries
 TASTE: fresh with hints of fresh fruit
 PAIRING: fresh cheeses, appetizers, excellent as an aperitif
 SERVING TEMPERATURE: 4 ° -6 ° C.
 ALCOHOL: 11%
 RESIDUAL SUGAR: 5g