From two parcels, Coste di Cuma (planted 1975, 90m asl, 80% sand, exposure NE) and Monte Sant'Angelo (planted in 2010, 200m asl, 74% sand, exposure SE), totaling 2.2 hectares. Trained guyot, and the vines are ungrafted.   Harvested by hand, usually in the beginning of October at yields of about 5,000kg/ha (27-30 hl/ha).  In the cellar, the grapes were destemmed and allowed to macerate on the skins for a few hours (in cooler vintages, maceration could last up to 3 days) after which they were softly pressed and fermented in stainless steel.  Malolactic is only partially completed.  The wine remains in tank for 10 months, 8 of which are on the lees.  The wine is lightly filtered and sulfured (about 25mg/l total added) and bottle aged for up to three years before release.