Grape variety: 100% Pecorino
Production area: Offida, hillside, south-west exposure (200 m a.s.l.).
Soil: clay loam.
Vine training system: trellis system with Guyot method.
Density: 5,000 vines per hectare
Yield per hectare: 8 tons
Grape yield in wine: 50%
Harvesting season: early to mid-September.
Harvest: by hand in small crates, carried out strictly in the early morning hours at a temperature between 12°C and 15°C  to preserve the characteristic aromas. Grapes are immediately taken to the cellar and crushed.
Alcoholic fermentation: in stainless steel at a temperature of 13.5°C for about 20 days.
Refinement: in steel vats with small grape marc from fermentation until the bottling in March. 6 months in bottle.