Painstaking selection of the grapes, very light pressing with use only of first press wine. Cooling at 10-12 °C with natural settling.
Fermentation with native yeasts only, at controlled temperature between 16- 17 °C for 25-30 days. Left to develop on its lees for 40-60 days.
Fish starters, culurgiones (ravioli) with potato and mint filling, seafood risotto, artichoke risotto, linguine (flat spaghetti) with seafood dressing, stewed and grilled fish, white meats, medium mature cheeses.