- Production area
- Island of Giglio: fruit sourced from four vineyards: Serrone, Radice, Scopeto and Olivello
- Soil
- Granite sand and rocks
- Viticulture
- Alberello alla Gigliese (local goblet)
- Maturation
- 7 months in barriques in contact with lees (bâtonnage) while the remaining 30% remains in stainless steel
