Grape native of central Italy, Abruzzo and Marche, possesses strong vigor, limited production and therefore high sugar content. The bunch, pretty tight, is medium-small, conical, with berry quite small, spherical, golden yellow, peel robust.
The vinification follows the processes specified for white wines, then immediately after crushing, de-stemming and pressing, the skins are separated from the must. Fermentation takes place in stainless steel tanks at low temperatures.
Cultivation of grapes, preparation and aging strictly follow the protocols of organic production, so no herbicides or pesticides and predominantly use of sulfur and copper.