Description

Grapes are picked up by hand in small crates. Yield per hectare is 90 quintals. Naturally fermented wine with indigenous yeasts, soft pressing, vinified in the traditional way. Maturation on the noble lees in steel for 9 months, refinement in bottle for 6 months, light filtration.
Food pairing: fish-based first courses or broths from the Marche coast, medium-aged cheeses, cold cuts or white meats.

Grape variety: verdicchio 100%
Altitude: 430 m s.l.m.
Exposure: south west
Vineyards: 4 hectare 
Soil: clayey, rich in limestone
Breeding: single and bilateral guyot
Yield: 70 q.li per hectar
Harvest:​​​​​​​ First week of October. Harvest manual in small boxe with selection.
Vinification: Soft pressing, spontaneous fermentation with indigenous yeasts, with temperature management.
Refine: maturation in steel on the noble lees for 9 months, and refine in bottle for 6 months.