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From a blend of Pecorino, Passerina and Trebbiano, the grapes are harvested in 40 and 60-year-old vineyards. After fermentation the wine ages on the lees for about 10 months, with batonnage every 15 days.
The name Avora is a term that indicates a vineyard exposed to the Bora wind that blows from the north. It's precisely here that the white grapes are grown, with the sun's rays only until the early afternoon. This gives characteristics of freshness in the wine even in the hottest years, because of the proximity to the sea.
Avora is characterized both on the nose and in the mouth by herbaceous and citrus essence, as well as by good length due to the aging on the lees.
The label is a detail of “Sibilla” by Valeria Colonnella.