Grape varieties: Sauvignon Blanc
Altitude: 200 mts
Soil type: Calcareous clay soils
Plants density: 6000 plants/Ha
Training system: Guyot
Yield per hectare: 70 q.li
Harvest time: The first week of September
Average age of vines: 12-20 years
Classification: Colli di Parma D.O.C.
Bottles produced: 3.300
Fermentation temperature: 18°C
Fermentation period: 20 days
Aging: in steel with bâtonnage
Alcohol content: 12,5% Vol.
Colour: Straw yellow with greenish reflections.
Palate: Intense, fresh and elegant with long and clean finish. It is well-balanced with typical hints of tomato leaves and citrus.
Nose: Wide and intense with hints of white flowers, sage, and delicate spicy notes.
Serving temperature: 9-10° C.
Food pairing: With fresh cheeses, raw fish and shellfish.