Vineyard: Viognier is planted in espalier with a double guyot pruning system.
Planting density: 4500 plants per hectare and a production of 2 kg of grapes per plant. The grape harvest takes place at night.
Vinification: wine refines on its lees at low temperature untile bottling. A 30% of wine is fermented in barriques.
Organoleptic features: straw-yellow colour with greenish highlights. Fragrance of golden apple and banana soft and delicate to taste with a powerful fine structure.
Analytic data: Alcohol: 13% vol.; Total acid level: 5,2 gr/lt; Ph: 3,40; Sugar: 3 gr/It.