Vines and training: 100% Moscato Bianco; Guyot counter-espalier training system.

Growing location: Pratolino, Florence.

Vineyard exposure: from south-east to and 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: 25 years.

Planting density: 5000 plants/ha.

Yield/hectare: 4 tonnes.

Harvest: picking by hand at the end of September, first 10 days of October (late harvest).

Wine-making process: soft pressing of the whole grapes when just harvested. Natural cold static decanting of the must for 24 hours without using any clarifiants or enzymes. Then the clear must is placed in stainless steel tanks for the fermentation, keeping the temperature under control (18° C). Fermentation process lasts around 20-25 days.

Maturing: in steel.

Analytical parameters: alcohol: 13% by Vol; total acidity: 5 g/l (as tartaric acid).

Tasting notes: bright golden yellow colour. Intense, persistent, pronounced, with notes of sage, jam, vanilla and honey. In the mouth it is generous and elegant, sweet with a good alcohol strength.

Serving temperature: 8° – 10°C.