This variety has been cultivated in the area of Santa Margherita since the late Nineteenth Century. Average production is 3 metric tons per acre. Winemaking is essential: first 10-12 hours' skin contact, then a soft pressing and lastly temperature controlled fermentation; fermentation and storage always take place in stainless steel. This wine has very spiced scents recalling candied fruit and cloves. Its taste is dry, aromatic, lightly acidic with a typical, almost bitter, grapefruit finish. It is a wine that expresses its best when young. It can well endure 4-5 years ageing.
	produced by: Era Design