Vines per hectar: 3000
Growing method: Spurred cordon, Guyot
Altitude: 350 o.s.l.
Dyrying method: bunches left to dry from September until the end of January
Maturation: 8-10 years in oak barrel (caratelli )
Nose: Intense, ethereal, with hints of raisin and honey
Taste: Harmonious velvety with a hint of sweetness, hints of almond and fig
Temperature of service: 16° C. – perfect at 12° as well