Grape variety: Catarratto
 Production technique
 hand-picked in crates with careful selection of the grapes. Upon receipt in the cellar, a further selection of the grapes is carried out before soft pressing. Fermentation takes place in steel at about 14-16 °C and the product ages on the fine lees for about 4 months before bottling.
 Analytical data: alcohol 12.50% vol.