95% Parpato, 5% Catarratto, facing north, at 80m above sea level.  The vines are planted ad alberello (bush vines), 40 years old. Harvest was on August 24 and 30, 2019, at yields of 4,500kg/ha (31 hl/ha).  The first part was whole-cluster pressed and vinified without skin contact.  The second part macerated on its skins for 24 hours. Fermentation was spontaneous in stainless steel. Aged in stainless for 6 months on the fine lees; bottled without fining or filtration.