Pairs well with: appetizers, fish soups, pasta, fine cheeses, roasts, combination with unpretentious dishes such as pizza.
The grapes are grown in Abruzzo at an altitude of 450 metres on calcareous and stony soil.
The grapes, after being finely crushed and after brief contact with the skins at low temperatures, are left to ferment with the indigenous yeasts at a controlled temperature for about 30 days. Purification is carried out by decanting. Ageing takes place in stainless steel tanks, followed by bottle ageing.