100% Pecorino. Ripens early August. Not a fan of too much direct sun. Terrain: 300 metres. Soil is ‘San Lazzaro’, a medium textured clay-sand, medium textured lava-clay. Cane pruned (guyot). 3,500 vines per ha. 55hl-ha. Rows oriented east-west and west-east. Destemmed. Cooled, short (12-24 hours) skin contact. Pressed. Slow ferment (20-25 days) in stainless steel. Aged in concrete tanks. 6m on fine lees.