The vineyards are located in Monleale. Mixed soil, tuffaceous, calcareous, interspersed with clay zones, with iron-oxide rich sand and gravel.
Harvest begins at the end of September. Fermented in temperature-controlled stainless steel tanks. Aged in steel tanks on its lees for 8 months, with the aid of “bâtonnage”, more often in October-January and less February-May. Bottled in early June.
Intense gold color. When young, it opens with floral notes of acacia, intense fruity scents of pear, with a hint of tropical fruits and honey aromas. As it ages, it gains in mineral complexity and tertiary notes, showing dried fruit, almond and honeyed notes. Serve at 10°C.