Training method: Head/spur bush (7,000 vines per hectare) Height above sea level: 40 mt Yield per hectare: 70 quintals Agriculture: Organic, no herbicides, no treatments with chemical and/or synthetic fertilizers, pesticide treatments limited to low doses of copper and sulphur. Wine 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. Aging: Containers of stainless steel

Druva: Grillo 90% / 10% Catarratto
Alkoholhalt: 13,3%