Expected production : 1,300 bottles

Grape variety : 100% Perricone

Altitude : 650 meters above sea level

Soil type : Rocky soils

Yield per hectare : 50 quintals/hectare

Training system : Espalier

Pruning system : Guyot

Harvest period : September

Vinification : Careful destemming and crushing, gentle pressing, and low-temperature static decantation. Fermentation at 15°C in stainless steel tanks, followed by secondary fermentation in the bottle with the addition of the wine's own frozen must.

Bottling period : February

Alcohol content : 12% vol.