The grapes for the final wine are from 2 hectares of the estate vineyard planted on calcareous and clayey soils, at 500m above sea level.
Fermentation is done in temperature-controlled stainless steel tanks and matured on lees.
Floral, fruity and savoury scents introduce a juicy and fresh taste that blends perfectly with fish-based Campania cuisine. Full-bodied, almost creamy in the mouth with flavours of honey and excellent acidity. Fish dishes like cold fish salads, grilled swordfish or sea bass, linguine with clams work well.