Vineyard: vineyards are planted in espalier with a guyot pruning system, 80 cm far from the ground.
Planting density: 5000 plants per hectare and a production of 1,5 kg of grapes per plant.
Vinification: the grape harvest takes place at night; The must obtained is statically cold decanted; Then the wine refines in a reducing environment at low temperatures on its lees until bottling.
Organoleptic features: Soft straw-yellow colour with deﬁnite greenish highlights, he fragrance is characteristically marked by notes of tropical fruits.
Analytic data: Alcohol: 13,5% vol.; Total acid level: 5,7 gr/lt; Ph: 3,30; Sugar: 1 gr/lt.