Grape Variety: Native vines of the area
Training: Guyot counter-espalier training system
Harvesting Period: Second – third decade of August
Vinification:
Direct pressing, fermentation for 20 days at controlled temperature
(approx. 15°C), refermentation in the bottle at low temperature
Aging: In the bottle on the lees for 36 months
Residual Sugar: 0 g/L
Pairings: Lean appetizers, white meats, fish, excellent as an aperitif
Serving Temperature: 6–8°C
Closure: Mytik cork, diameter 5, TCA free