| First year of production |
2011 |
| Varietal composition |
45% trebbiano, 40% grechetto, 15% charnonnay |
| Exposure and altitude |
Various degrees of sun exposure and positions, predominantly facing southeast |
| Soil composition |
Marine sands and marly and volcanic clays |
| Cultivation system |
Guyot and spurred cordon, over 3300 vines per hectare |
| Average age of the vines |
25 years |
| Yield per hectare |
110 quintals |
| Time of harvest |
At the end of August, in mid-September and at the end of October |
| Fermentation temperature |
A controlled temperature of 15°C |
| Duration of fermentation |
Two to three weeks |
| Malolactic fermentation |
Partially completed |
| Mode and duration of aging |
At least four months in the bottle |
