GRAPE VARIETIES: 60% Grechetto and 40% Trebbiano Toscano.
VINEYARDS: from associated growers located in selected areas of the Trasimeno basin.
PLANTING DENSITY: at least 3,500 vines/Ha.
VINE TRAINING: guyot cane training and spur training.
SOIL: Clayey sandy sedimentary
ALTITUDE: 300 m. a.s.l.
PERIOD OF HARVEST: first ten-day period of September.
WINE MAKING: Pressing: light and immediate of the entire grape with separation of the skins. Decanting: static a low temperature. Alcholic fermentation: done at a controlled temperature of less than 18°C in stainless steel vats to keep the aromas intact. Second fermentation in autocalve for at least two months.
Shipping costs not included