PRODUCTION DISTRICT: Vineyards on the well-ventilated hills above San Floriano, Oslavia and Zegla.
ALTITUDE: 200–250 metres above sea level.
TYPE OF SOIL: Complex soil made up mainly of marl and sandstone.
TRAINING SYSTEM: Spurred cordon and double-arched cane (Cappuccina).
HARVEST: Early September.
WINEMAKING METHOD: Once grapes have been taken to the cellar, they undergo soft pressing, and after settling, slow fermentation of the first-pressing must starts in temperature-controlled steel tanks.
SENSORY PROFILE: Glowing golden-yellow hue; a well-rounded aroma with an agreeable fragrance of wild honey, walnut skin and dried flowers; dry, soft, creamy, fresh and harmonious flavour, against an elegant back palate of kaiser pear and lingering ripe yellow-fleshed fruit.
RECOMMENDED CELLARING: 2–3 years.
FOOD PAIRING: White meats, roast rabbit, fish and cuttlefish stews, cured meats.