Soil and growing
Vineyard location: Taurasi (AV).
Grapes: from an autochthonous vineyard called Roviello or Grecomusc’
Yield per hectare: 50.
Yield grapes/wine: 60%
Altimetry a.s.l. about 350/400 m.
Type  of soil: volcanic-clayey.
Number of plants:  some tree stumps scattered in the vineyard.
Vines age: 70
Type  of growing: “starseto” implant on ungrafted vine.
Harvest time: end of September-beginning of October.

Wine production
Fermentation: after a soft maceration on their skin, the grapes ferments thank to the use of autochthonous yeast. Later, the wines is refined in five-hectolitre tonneaux for about four months. After the second decanting, the wine stands in steel for about two months before it is filtered and bottled.
Refinement: 4 months in wood, 2 months in steel.
Bottling: no  stabilizing procedure, but filtration with a 3 micron filter.
Chemical-physical properties.

Chemical-physical properties
Alcoholic content: 13,5% Vol.

Organoleptic features
Colour: clear. Straw-yellow which becomes deeper after standing in bottles.
Bouquet: herbaceous and mineral flavour with a hint of almond, citrus fruits and annurca apple. The ageing gives it a peach flavour with a toasted ending.
 Taste: fresh and tasty, its flavour becomes stronger  after ageing.

Modality of service
Serving temperature: 10-12°C
Courses:it is served with buffalo mozzarella cheese, fat fish, anchovies, sardines and mackerels, shellfish and fresh cheese.