Grape varieties: Zibibbo (also known as Moscato d'Alessandria)

Vineyards: medium-textured soil tends mainly to clay

Raccolta: between September and October

Maceration: maceration at a low temperature for 10-12 hour

Fermentation: fermentation in stainless steel containers, during which time alcohol of vine origin is added

Ageing: ageing in steel vats and 2 months in the bottle

Alcohol content: 16% vol.

Colour: dark golden yellow with brilliant amber highlights

Nose: hints of almond and dried figs

Palate: well-structured, warm and lingering

Food Pairings: it is good accompaniment to Sicilian cassata and almond cakes and also it pairs wonderfully blue-veined cheeses

Serving temperature: 8-10°C