Grapes: Pecorino.
Production area: Abruzzo.
Soil types: Predominantly deep, rich, tending toward clay.
Training system: Espalier and other traditional systems.
Fermentation: In stainless steel vats, after skin contact with the must at cold temperature and gentle whole-press pressing.
Aging: In stainless steel vats and finally in bottle.
Total months of aging: 4
Alcohol by volume: 13% vol
First vintage: 2007
Recommended serving temperature: 10°-12°C.