NUMBER OF BOTTLES : 15000

GRAPES : 100% GRILLO DOC

ALTITUDE : 430 M.S.L.

SOIL TYPE : clay rich in humus

PRODUCTION PER HECTARE : 60/70 quintals

TRAINING SYSTEM : Guyot espalier

HARVEST PERIOD : early September.

IN THE CELLAR : After destemming and gentle pressing, the must undergoes natural decantation before starting alcoholic fermentation, which occurs through the inoculation of indigenous yeasts. The fermentation process takes place in stainless steel tanks at low temperatures for approximately 20 days, thus ensuring maximum preservation of the aromatic profile. The wine then ages on its fine lees for approximately 2 months, during which time periodic bâtonnage is performed to promote the extraction of complexity and structure.

BOTTLING PERIOD : March/April

ALCOHOL : 13% vol.