The harvest period for this wine begins in October and ends at the end of the month. Each harvest is treated in a unique way to bring out the best of the grape variety. The first traditional crush involves cooling and delicate processing, followed by fermentation in steel. The second batch undergoes a 12-hour cold maceration, while the third batch undergoes a 3-day maceration to extract the distinctive qualities of Falanghina. The final batch is carefully aged in terracotta amphorae for 6-8 months, adding complexity. This artisanal process results in a unique, high-quality wine.

Intense straw-yellow color. On the nose, it presents a bouquet characterized by hints of citrus zest and broom, accompanied by pastry notes and a light smoky undertone. On the palate, it features a prominent savoriness balanced by fruitiness and significant acidity. It finishes with citrusy and slightly almond-like nuances that make the ending long and pleasant.

Starters and first courses from land and sea but also white meat ragù and mature cheeses. 
To taste it at its best it should be served between 10 and 12 degree