12.5 – 13% VOL – Total acidity 6.5 – pH 3.2

Color: pale straw yellow with slight greenish reflections
Nose: aromas of fresh fruit with white pulp and white flowers, slight balsamic hint
Mouth: fresh, savory and pleasantly acidic mineral, well balanced
Aging: to be appreciated young and up to about 2 – 3 years, discovering its evolution
Serving temperature: 8 – 10 ° C
Type of plant: irrigation counter-espalier
Pruning system: spurred cordon on old vineyards, guyot on new plants
Soil type: moderately calcareous
Fertilization: organic, green manure
Altitude: 40 m asl
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: Chardonnay 4 – Grillo 2
Harvest period: 1st – 15th September
Harvesting method: night mechanics

In the basement:
Destemming followed by soft pressing. followed by cold static decantation and subsequent fermentation with selected yeasts at 16° for over ten days.
Maturation in steel for 8 months and subsequently bottling.