Altitudes of the Vigne Basse range from 50-100 meters above sea level
Tuscan loam and clay soil
95% Vermentino (including clones of Rolle and Favorita from across the Mediterranean basin) & 5% Albarola
24 plots of Vermentino are further broken down into 50-70 different micro fermentations, all started with indigenous yeast by pied-du-cuve
There is skin contact in reduction from 24-48 hours maximum by parcel
After fermentation, the lots rest on the lees for 6 months before racking and bottling
Approximately 3,300 cases produced annually