A floral note, very fresh, integrates well with the minerality and enriches the drink, savory and satisfying. A gastronomic wine, to be enjoyed while eating.
About 50% is Trebbiano accompanied by 15% Vermentino and 15% Malvasia. The rest is made up of other grape varieties from different Italian regions, mainly Grechetto and Moscato.- Half of the grapes are pressed in a pneumatic press and half in a basket press, natural fermentation in stainless steel without temperature control. Malolactic
fermentation finished. It rests on the lees for 3 months in stainless steel, is then decanted and left to rest until bottling.- Unfiltered and bottled in spring, it may have a slight haze if not decanted. 4500 bottles produced.