Espalier trellising of plantings in 2001 at 380 meters above sea level, vine density of 5,000 vines / hectare, yield is 80 q.li./hectare.
Cold maceration of the majority of the grapes. The wine rests on its lees in stainless steel for 3 months after fermentation until the wine is ready for bottling.

The nose has fragrant aromas of passion fruit and grapefruit. Lime, grapefruit, and fresh herbs, vibrant and juicy palate, very clean, with flavors of ripe melon, complimented by crisp acidity. 

The Giulia makes a great aperitif or pairs beautifully with raw fish and shellfish.