Grape blend: pecorino, cococciola, passerina from growers in Crecchio where vinification occurs.

Harvest: by hand, mid-September.

Vinification: soft crushing of the grapes and fermentation of the clarified must in small steel tanks at a controlled temperature.

Second fermentation: in Tocco da Casauria, on the slopes of Mount Majella and Mount Morrone. The bottles are stacked at a temperature of 12–16 °C, in the Cantina Diffusa Fausto Zazzara cellar caves.
Ageing on the lees for 24–60 months for further refinement. The bottles are then finished with remuage and disgorgement by hand

Sensory Profile: a fresh, approachable palate revealing the pleasurable balance of a wine at its best.