The best grapes were manually harvested and collected in 20 kg perforated boxes. Soft pressing of the grapes and fermantation of the must in stainless steel tanks at low temperature (14-16°C) followed, until all the sugars were completely converted to alcohol. Malolactic fermentation avoided to retain primary fruit. Aged for 4-6 months in stainless steel, before another 4 months in bottle.


Straw yellow in colour with light greenish hints, the nose is pleasantly fruity, clean and mineral, with evident floral notes and apple aromas. The palate is fresh, savoury, balanced and supported by a good structure and persistence. Excelled paired with well balanced, quality dishes with combinations of just a few ingredients in order to allow the complexity of the wine to be noticed. Also excellent as an aperitif if accompanied with cold cuts, parmesan cheeses and deep frieds snacks.