Cultivated in terraced vineyards at 220 m.asl. Soil is loose, sandy and rich in lime. Vines have an exposure ranging from east to south-west, and are guyot-trained, with 5,600 planted per ha.
Grapes are generally harvested in early September. The wine is initially cold macerated, the temperature is then raised to 16 C., and finally it is kept on the fine lees. Aged in steel for 8 – 9 months.
Produced from a blend of 60% Greco Bianco and 40% Inzolia