CULTIVATION METHOD: espalier and tendon, with dense planting and yield controlled by thinning the bunches, when the colour stars turning. 
WINE MAKING METHOD: depending on the quality of the vine-stock, the grapes are stripped off the bunches and, while whole, are very lightly pressed in a pneumatic press with central bellows. The grape juice is then fermented in temperature controlled, stainless steel wine vats and, for a while, in  oaken barriques. 
REFINING: six months after harvest, the previous year’s barrique matured wine is mixed with the wine from the stainless steel vats; it is then bottled and lies in the cellar at a controlled temperature, until ready for sale, not before the end of June following the year of harvesting. 
COLOUR: full straw with greenish hues 
BOUQUET: very intense and characteristic of a green Inzolia clone, featuring original and delicate essences; flowery, fruity, with an overall predominance of citrus and tropical fruits. 
TASTE: quite dry and harmonious, with a good acidity, evocative of the aroma sensed by the nose. 
ALCOHOL CONTENT: 12.5 to 13% by volume, according to vintage. 
BEST SAVOURED WITH: hors d’oevres, fish, white meats, mushrooms and truffles and delicately flavoured foods. 
SERVING TEMPERATURE:best served at around 12° C. 
KEEPS: about 4 years and even longer, if stored under ideal conditions and at a temperature no higher than 12° C.