• PRODUCTION AREA : Ortonese hinterland, Pietrosa locality. • SOIL : medium mixture with the presence of skeleton • VARIETAL : Cococciola • HARVEST - VINIFICATION: harvested at the right ripeness. Destemming and soft pressing. Static clarification of the must. Controlled temperature fermentation. • ORGANOLEPTIC CHARACTERISTICS: Fruity and intense, with hints of yellow flowers. The taste is fresh, savory with a mineral note. Warm and well structured.