Vineyards: Vigna del Sorbo with south-west exposure with 30 years old vines
Density: 3.500 and 6.000 vines per hectar
Training: Guyot
Fermentation: In temperature-controlled stainless steel tanks with indigenous yeasts for at least 3 weeks
Ageing: In Troncais and Allier barrels 50% new for 24 months
Average: 30.000 bottles