PRODUCTION DISTRICT: Province of Ravenna.
ALTITUDE: 200–300 metres above sea level.
TYPE OF SOIL: Hill and foothill districts with well-aspected clayey limestone soils.
TRAINING SYSTEM: Guyot and Casarsa.
HARVEST: From the end of September to mid October.
WINEMAKING METHOD: Grapes are fermented off the skins in steel tanks with added cultured yeasts, at controlled temperature (16–18 °C).
SENSORY PROFILE: Bright straw yellow colour, heady, pleasing fragrance, delicately floral, with subtle fruit; the palate is fresh, full, dry and balanced.
RECOMMENDED CELLARING: 1 year in bottle, laid down in a cool, dark place.
FOOD PAIRING: Excellent as an aperitif, and with light appetizers and starters; a superb partner for fish, and Romagna soups and broths.