Grape variety: Nebbiolo

Exposure: South-east

Soil: medium dough-sandy

Sixth installation: 1m x m 2.60m

Production per hectare: 100 q.

Inter-row: worked in alternate rows

Farming: guyot

Planting age: 20 years

Practice of fertilization and treatments: conventional agriculture

Harvest: end of September

Vinification: in white, temperature controlled fermentation at 16 ºC with

indigenous yeasts

Fermentation time: 20 days

Maturation: stainless steel tanks for 3 months

Bottling: in March

Bottles produced: about 4000

Packaging: 6 and 12 bottles

Alcohol content: 14 %vol.

Total acidity: 5.5 gr. /lt in tartaric acid

Color: pale pink

Perfume: spring flowers

Taste: dry, pleasantly acidic

Serving temperature: 8/10 ºC