VARIETY – Pecorino 100%
AREA OF PRODUCTION – Vineyards situated within Casalbordino’s cooler areas with exposure prevalently to the north.
SOIL – ALTITUDE – Medium mixture, loose and fresh with an altitude of 100-150 meters above sea level.
VITICULTURE – Espalier cuture with a density of 3800 plants/ha and a production of 11 Ton/ha.
HARVEST – Second half of September, reaching full technical maturity, by hand in the cooler hours of the day.
VINIFICATION – Removal of grape stalks and contact of the skins with the must for 8 hours at the temperature of 18° C, separation of the must from the skins and made limpid by decantation then transferred to steel tanks for the alcoholic fermentation at a temperature of 16° C.
REFINEMENT – STORE – 4 months in steel tanks in which one month in contact with the fine less, refinement in bottle for about 10 days before being placed on the market, Store in a coole place at the temperature of 12°-14° C.
COLOUR – Light straw-coloured yellow, brilliant.
SCENT – Delicate bouquet with light floral scents and fresh note of mature tropical fruit.
TASTE – Harmonic, balanced, supple and fresh of medium body and persistent.
SERVE – Serve at a temperature of 8-10°C.
ALCOHOLIC DEGREE – 13%
FOOD AND WINE PAIRINGS – Crustaceans, raw fish, fresh cheeses.