The Cortese vines are guyot trained and planted in chalky clay soil (planting density of 3800 vines per hectare). Grapes are hand harvested towards the end of September, sorted, selected and softly pressed – stalks and skins are immediately separated. The must is fermented in stainless steel tanks at a low temperature (about 18 degrees) for 30 days, and remains at low temperatures until being bottled.
Ideal as an aperitif. Also suitable to drink with light creamy pasta or fish dishes.