Collection of grapes and placement in a cooling chamber for 24 hours. Low pressure, long press cycles on pneumatic presses of whole-cluster grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17° C. The wine remains on the lees for about 3 months.

Authentic and rich aromas that highlight the varietal character. Distinctive minerality and flint aromas with notes of iodine with a vibrant, rich and well-structured body, long and persistent aftertaste.

Carpaccio, pasta with shrimps, seafood.