Grape: Timorasso Total surface area: 9.25 ha Density of plants: 4200/5300 vines per hectare, Guyot pruning Wine typology: white, classic Production technique: Maceration and subsequent grape pressing after 48-60 hours. White fermentation at 18-22 °C with subsequent regular “batonnage” until malic acid retrogradation. Bottling: non-absolute stabilization, in summer/autumn Quantity produced: STERPI 5000 bottles and 250 magnum bottles Distribution: The product is placed on the market after at least 6-month bottle ageing