Grape Variety: 100% Nascetta
Production Area: Novello
Training System: GUYOT with about eight buds per plant
Soil: Marl layers, with a high percentage of fine sediments, silt, and clay.
Altitude: 420 meters above sea level
Harvest: Mid-September
Vinification: Crushing and destemming of the grapes with immediate separation of the must from the skins, followed by gentle pressing, stabilization of the must for two days at zero degrees.
Fermentation: With selected and natural yeasts at a controlled temperature of 18°C for two days, then continuing and completing the fermentation in Barique, resting on the fine lees for four months with daily batonnage
Organoleptic Characteristics: Straw yellow color, with greenish reflections
Smell: Floral. Citrus flowers, banana
Alcohol Content: 12.5% to 14.00% depending on the vintage.
Taste: Semi-aromatic with a distinctive savoriness and freshness
Cultivation: Integrated pest management with low environmental impact