Grapes: 100% Arneis
Pressing: soft in controlled atmosphere (carbon dioxide).
Fermentation: 15 days at 16-17°C the 80% in stainless steel vats, the 20% in new barrels.
Ageing: on fine lees for 6 months.
65% sand, 25% silt, 10% clay and limestone.
Average altitude: 360 m
Vineyard age: 30 years
Average production: 90 q/Ha
Harvest: first-second week of September.