140 m (460ft) a.s.l. - East/ South-east
Soil : Locally called ''Alberese'', medium textured soil deriving from calcareous conglomerates intermixed with clay, well drained.
Training System : Guyot
Vines per Hectare : 3300
Grape Varieties : Viogner
Harvest : September 15th to 20th
Wine Making : In vats: criomaceration and fermentation at controlled temperature of 20°C (68°F).
Maturing : In vats - maturing in the bottle for at least one month.
Tasting Notes : Color: attractive slightly yellow with green hues.
Nose: floral fragrance sustainad by fruity aromas of peach and apricot.
Taste: armonic, round, well structured body. Long pleasant finish.