Classification: D.O.C. Passito di Noto 
Grape varieties: 100% Passito Bianco 
First year of production: 2003 
Number of bottles produced: 8.000 
Production area: Noto (SR) 
Name of planting of wineyard: Buonivini -1999 
Altitude: 50 – 250 metres 
Yield per hectare: 50 .li; 1,1 Kg. per vine 
Training system: Vertical trellis and spur pruned cordon 
Planting density: 4.500 vines/hectare 
Harvest period: harvest grapes (a 20 di Babo) on August 25th; followed by grapes overmaturation 
Vinification: the grapes are crushed and destemmed; the juice is clarified through settling cold overnight and then inoculated with selected pure yeast. Fermentation and ageing in stainless steel tanks. 
Fermentation equipment: stainless steel tanks 
Fermentation temperature: 15° C 
Bottling period: First half of March 
Duration of fermentation: 40 days 
Alcohol content: 10,80 % vol . 240 gr. of residual sugar 
Total acidity: 9.50 
Ph: 3.15 
Ageing potential: Long, as for all sweet wines. Improves with time. 
Soil tipe: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.