Vines and training: Sauvignon and Chardonnay; Guyot counter-espalier training system.

Growing location: Pratolino, Florence.

Vineyard exposure: From South-East to South-West.

Type of soil: calcareous, not very deep, skeletal (clayey shists – galestro).

Altitude: 450 metres a.s.l.

Gradient: from 20% to 30%.

Age of vines: 20 years more or less.

Planting density: 5000 plants/ha.

Yield/hectare: 6 tonnes.

Harvest: picking by hand in the middle of September.

Wine-making process: Soft pressing of the whole clusters. Natural cold static decanting of the must, without clarifying agents nor ensymes, for 24 hours. The must is then racked into barriques. The fermentation lasts for 20-25 days.

Maturing: the wine matures and it is bottled, generally, in the summer following the vintage.

Analytical parameters: alcohol: 14-14,50% by Vol; total acidity: 5 – 5,50 g/l (as tartaric acid).

Tasting notes: intense and bright golden yellow with intense notes of lemon peel, pineapple and toasted almonds. Enveloping and fragrant in the mouth with an evident structure.

Serving temperature: 8° – 10° C.