Produced with Cortese grapes from the village Agliano. The vine, trained with guyot method, are approximately 15-18 years old and yield an average of 90-100 quintals per hectare. The harvest usually take place in early September. The grapes are hand picked and immediately taken to the winery. The “Free Run” juice, which is the finest part of the must, is collected in low-temperature vats for 24 hours to clarify. The rest is soft pressed and goes into special vats at very low temperature with the skins to macerate. This process is called “crio-maceration” and increase the extraction of perfumes from the skins. At this point the two musts are blended together and all the juice goes in temperature-controlled stainless steel vats for fermentation. . This wine is a perfect companion to appetizer, poultry, seafood and pasta dishes. Best served chilled, 50° F.