Grape varieties: Uve Grillo 100% Soil: Mediterranean Red Soils Harvest period: Harvesting by hand in crates in early August Training system: Raising on low espalier and "candelabra" pruning system Refrigeration of the grapes: Freshly harvested grapes are immediately refrigerated in cold storage at 2° C Vinification: Fermentation in temperature-controlled vats at 14/16°c for about 20 days Maturation: Following draught, the bottles age on the lees for about 60 months. This is followed by remuage, tipping on pupitres and disgorgement.Serving temperature: Serve at 6 - 7°C