Color: bright golden.
Aroma: white flowers, with nuances of citrus on the finish.
Taste: light and fresh with a smooth persistence.
Food Pairings: shellfish, and lighter fish dishes.
Production Zone: Aorivola, Caianello (Ce)
Vineyard: 280 meters above sea level
Soil: Volcanic, sandy calcareous with good organic matter
Training system: Guyot
Density: 4,000 plants per hectare
Harvest: manual, the last days of September
Yeasts: Native yeasts
Fermentation and maceration: maceration in oak barrels with native yeasts.
Aging: in stainless steel – no filtration