GRAPE VARIETY:  100 % Nascetta
SOIL COMPOSITION:  limestone with sandy-clayey marl
VINEYARDS:  locality of Rivalta di La Morra
ALTITUDE:  400 m above sea level
YEAR PLANTED:  2012
YIELD PER HECTARE:  8.0 tonnes
VINIFICATION:  the grapes are harvested in the first couple of weeks of October and undergo soft crushing. They are then delicately pressed and the juice is fined statically, without the use of fining agents. The must ferments for 15 to 20 days at 18-20°C, to develop and fully maintain the typical notes of the variety.
MATURING:  upon completion of fermentation, the wine is transferred to steel tanks and left at a low temperature, never above 15-16°C. The wine is kept regularly in motion to facilitate maturing on fine lees, until the end of winter. It is bottled at the beginning of spring.
ALCOHOL CONTENT: 13 % vol.
AVERAGE ANNUAL PRODUCTION: 2500 bottles
COLOUR: bright straw yellow with greenish highlights
BOUQUET: citrus, grapefruit and white peach notes, which evolve into white flowers, tropical fruit, acacia honey and thyme.
TASTE: a crisp sensation floods the palate and persists thanks to the savoury base which, together with dried fruit, creates a pleasantly juicy and silky mouthfeel.
SERVING SUGGESTIONS: the ideal companion for cold starters made with vegetables, fresh cheeses, rice and pasta dishes with raw fish sauces, shellfish and white meats. We recommend serving this wine at a temperature of between 10 and 12°C.