Grape variety: Cortese
Alcohol: 12.0 % vol.
The grapes come from vineyards at 200-250 meters above sea level, on alluvial soils with lime-clay sediments, mixed with brown-red pebbles, medium to fine.
After a soft pressing, the must is fermented in a single-variety at a temperature of 15°-16° C for 10 days.
The storing is done at low temperature and then finally a brief maturation in bottles.