Sapidity, acidity and minerality. This is the common thread that unites the wines produced, a mirror of the territory from which they come. The result is wines of incredible elegance and longevity. Trebbiano in purity, indigenous yeasts. - Contains sulfites

Vineyards - From 40-year-old vines, grown on clayey-calcareous and clayey-loamy soils with traces of chalk, facing east, trained with the double guyot system, at 200-400 meters above sea level

Winemaking - Spontaneous fermentation with indigenous yeasts for 6-20 days and maceration of 6-7 days on the skins Two different harvests are carried out: the first, early, to maintain acidity and the second when it is ripe, with a short maceration on the skins.

The two masses, kept separate until the end of fermentation, are then combined for refinement, which takes place in steel tanks for six months on the fine lees.

Aging - First in steel and then in cement for 8 months

Organoleptic examination

At sight it has a straw yellow color.

The nose gives off light aromas of fruit, gently alternating with more floral scents.

On the palate it is fresh and lively, characterized by excellent balance and good drinkability.

Pairings: Excellent throughout the meal, it is recommended to accompany different types of first and second courses. Perfect with Mediterranean cuisine, it also goes well with vegetables.