Training method: Head/spur bush (7,000 vines per hectare) \nHeight above sea level: 40 mt \nYield per hectare: 70 quintals \nAgriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur. \nWine making technique: 12 hours maceration with the skins, then drawn off and kept at room temperature, the fermentation develops naturally without inoculation of wine yeast. \nAging: Containers of stainless steel