Location: vineyards in Annunziata village 33 km southeast 250 m above sea level (a.s.l.) and southwest 260 m a.s.l.
Soil: Calcareous and clay
Yield per hectare: 6 tons/Ha of grape
Harvest period: start mid-October
Vinification: in horizontal rotating macerators for approximately 4 days in contact with skins, completion of alcoholic fermentation in steel tanks in approximately 10 days, malolactic fermentation in French barrels
Ageing: 24 months in French barrels using 20% new and 80% used, and bottled in the month of July of the year preceding market release. Available for sale four years after harvest, in March
Analytical data: 13.5%/14.5% alcohol/vol.
Total acidity: 5.1/5.8 g/L