Grape variety: 15-40% native grapes of Umbria, 15-40% Viognier, 50-70% Sauvignon

Altitude: 250/700 meters above sea level

Exposure: North-South

Vines per hectare: 4,500 

Pruning method: spur cordon and guyot

 

Vinification and Ageing

Yield: 50 tons per hectare

Harvest: mid September

Harvesting method: by hands, in boxes

Fermentation: temperature-controlled fermentation at 18°C max, for approximately 20 days

Ageing: in stainless steel vats, on the lees

Bottling: the wine is released for sale 3 months after bottling

 

Tasting notes

Color: intense straw yellow

Aroma: intense aromatic bouquet with hints of sage and exotic fruit 

Palate: complex, mineral, full bodied, dynamic. The acidity enhances the aromatic quality