Percentage of grapes: 100 % Gaglioppo
Vineyard: Cirò (Crotone district).
Surface area: 3 hectares.
Height: 100/150 mts a.s.l.
Growing system: espalier.
Year of first implantation: 1987, 1997.
Soil: argillaceous, sandy.
Yeald per hectare: 80/100 quintals
Harvest: first half of October. The grapes are selected and hand-picked.
Vinification: After removing the stalks, the fermentation follows for about 24 hours, then the most is drawn off for about 60 % of its volume. The fermentation continues in thermoconditioned containers at a temperature between 14° and 16° C.
Refinement: At the end of the alcoholic fermentation, the wine is racked and left in stainless steel tanks for at least 3 months. After bottling, the wine refines for a month before being put up for sale.
Organoleptic characteristics: Rose-coloured with lilac reflections, elegant and bright with fresh fruit and red flowers notes.