Production area : Hills in the municipality of Jesi.
Training system : Counter-espalier with spurred cordon pruning.
Plants per hectare : approximately 5,500.
Yield per plant : approximately 1.8 kg.
Vinification : Maceration with the skins for 6-8 days; racking and thermal control at the end of fermentation at a temperature of 24° C.
Net dry extract : 26 – 28 g/ltr variable with the vintage.
Pairings : Ideal for aperitifs in general. Vincisgrassi from the Marche tradition, tagliolini with duck and poultry ragout in various preparations.
Serving temperature : 16° ​​– 18° C.