Training method: Head/spur bush (7,000 vines per hectare) Height above sea level: 40 mt Yield per hectare: 60 quintals Agriculture: 2 days 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 Sulphur added: 30/40 mg/l

Druva: Moscato di noto
Alkoholhalt: 12,5%