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The grapes are approximately 25 years old, at an altitude of 250m above sea level. Mixed soil, tuffaceous, calcareous, interspersed with clay zones, with iron-oxide rich sand and gravel.
Harvest begins in mid-September. Vinification takes place at a controlled temperature (18°C) in stainless steel tanks. Alcoholic fermentation is followed by a brief stay on fine lees, stirred gently.
Light straw yellow color, with green reflections. The perfume is of flowers, with hints of acacia. The taste is round, dry, with a well-balanced acidity. Very delicate mineral finish. Perfect as an aperitif and with a fish dishes.