VARIETAL: 100% Nascetta

FARMING: La Collina di Dioniso

ENOLOGIST: Sergio Molino

PRODUCTION: Rivalta (La Morra)

HEIGHT ABOVE SEA- LEVEL: 250 m

EXPOSURE: West

CULTIVATION METHOD: Guyot

CLIMATE: Cold winters, hot summers

SOIL: Calcareous marl

YIELD PER HECTARE: 80 QL/H

DENSITY OF PLANTING: 90 x 260

AGE OF VINES: 15-25 years

HARVEST: September

FERMENTATION VATS: Stainless steel

WINE- MAKING METHOD: Soft pressing.

Fermentation at controlled temperature of 18°C with own natural yeasts

AGEING: Stainless steel

CONSERVATION: 3/4 years

SERVING TEMPERATURE: 10-12° C