Full-bodied and expressive, with intense varietal aromas of citrus, passion fruit, broom,
boxwood, and currant. With good structure and a pleasantly
fresh acidity, it pairs well with risottos and pasta dishes with
delicate sauces, fish dishes, seafood,
and fresh cheeses.
Serve at 8–10° C
Vinification
In stainless steel tanks,
at a controlled temperature
between 12 and 14° C.
Maturation and aging
Approximately 6 months in stainless steel tanks
and 3 months in bottle.
Vineyards
Vallocaia
Soil type
Sandy-clay
Altitude
265–275 meters above sea level
Exposure
Northwest, Northeast
Plant density
4,630, 5,200 vines/ha
Year planted
2004, 2008
Training system
Guyot
Yield per hectare
90–100 quintals
Annual production
30,000 bottles
First vintage
2007