Grapes: Trebbiano.
Production area: Abruzzo.
Soil types: Predominantly deep, rich, tending toward clay and medium texture.
Training system: Espalier and other traditional systems.
Fermentation: In barriques with must from whole pressing and vinification with long maceration.
Aging: In barriques and finally in bottle.
Total months of aging: 18
Alcohol by volume: 14% vol
First vintage: 1994
Recommended serving temperature: 14°-16°C.