Grapes: 100% Arneis
Pressing: soft in controlled atmosphere (carbon dioxide).
Fermentation: 15 days at 16-17°C in steel.
Ageing: 5 months on the lees in stainless steel vats.
Type of soil: 45% sand, 35% silt, 20% clay.
Average altitude: 330 m
Vineyard age: 25 years
Average production: 100 q/Ha
Harvest time: first ten days of September