Aromatic Malvasia grown in pergola Abruzzese and partly in Guyot structure at an altitude of 450 m a.s.l. Calcareous and stony terroirs.
Short cold maceration and subsequent soft pressing. The must is fermented in stainless steel tanks at a temperature of 12-14°C for about 30 days with their indigenous yeasts. Clarification is done by decantation.
Aged in stainless steel tanks for about 4 months, followed by aging in the bottle.