VINEYARD — Located at Montarone in the municipality of Bevagna.
SOIL COMPOSITION — Clay mixed with silt particles 
KIND OF GROUND — Clay
VINES PER HECTARE — 7300 
TYPE OF CULTIVATION — Spurred cordon 

VINIFICATION AND REFINING — Harvested entirely by hand in crates, the grapes partially macerate in a horizontal press, followed by decantation of the must by cold clarification. 

Fermentation takes place in new Allier barriques and 25Hl barrels at a controlled temperature of 14 - 16°C. Once fermentation is complete, there follows a period of about eight months of ageing on the fine lee s with constant batonnage. At the end of this period, final blendi ng is carried out and then bottling, followed by further ageing in the bottle. 

ORGANOLEPTIC CHARACTERISTICS — Intense yellow colour with golden nuances. The nose has a surprising complexity given by hints of flowers (elder, chamomile, linden) with an amplified fruity bouquet. On the palate it is harmonious, full-bodied, and elegant all balanced by long-lasting acidity typical of the variety. 

DRINK WITH — Excellent with truffle-based first courses and white meat sauce. Main courses: white meats and noble game (venison), also excellent with lamb. 

LONGEVITY — 10 – 15 years.

SERVE AT — 12°-13°C