Grapes: 60% Catarratto 40% Grecanico 
 Production area: Sambuca di Sicilia (AG) 
 Soil: basically sandy with clayey agglomerates 
 Altitude: 350 meters above sea level 
 Training system: espalier with Guyot pruning 
 Harvest period: second ten days of September 
 Yield per hectare: 120-130 quintals per hectare 
 Vinification: destemming, soft pressing and quick clarification, fermentation with selected yeasts at controlled temperatures 
 Color: bright yellow with greenish reflections 
 Aromas: notes of citrus and seasonal fruits 
 Taste: dry and persistent 
 Alcoholic degree: 12.5% Vol. 
 Serving temperature: 10-12 ° c 
 Food matches: excellent with fish-based dishes