Variety of grapes: Malvasia
Age of the vineyards: 15/20
Harvest period: Second decade of September
Winemaking technique: After pressing, the must is drained and cooled to a temperature of 8 ° C - 10 ° C. to allow static defecation. With clear must, the alcoholic fermentation is inoculated, activating it with selected yeasts. The fermentation temperature varies from 14 ° C to 16 ° C
Alcoholic degree: Alcohol carried out 13% Vol.
Refinement: Stainless steel for four months and two months in the bottle
Service temperature: It is advisable to serve at a temperature of 10-12 ° C.
Pairings: Pappardelle with scampi, tortelli with butter and sage, veal with tuna sauce, cream of carrots and cauliflower, eggplant tortelli, paranza paranza.