Grape variety typical of central Italy. For several years it was abandoned due to low productivity and then rediscovered thanks to the will of some producers.
Early maturation and harvest between the end of August and the first week of September.
Soft pressing of the grapes and fermentation with selected yeast at low temperature. After some decantings, it is bottled without filtration
Visually Brilliant Straw Colored
Olifactory in Mature Flowers and Fruit
An acid taste and adequate level of alchohol, a full bodied taste with spicy and fragrant notes