The grapes are hand-harvested and transported to the winery in small crates, where they are carefully selected. Short and extended macerations in stainless steel follow, along with gentle pressing.
Fermentation takes place at controlled temperatures between 14°C and 16°C and lasts approximately one month.
At the end of fermentation, the batches are blended and the wine ages in stainless steel for 8 months at sub-zero temperatures, in contact with fine lees.

Straw yellow in colour with greenish reflections.
On the nose, it reveals delicate floral and fruity aromas reminiscent of citrus, orange blossom, linden and almond paste.
On the palate, it is fresh, balanced and persistent.

Ideal with seafood appetizers, oysters, fish dishes, shellfish and langoustines. Excellent with grilled vegetables, fresh and semi-aged cheeses, burrata and young caciocavallo cheese.
For a regional pairing, it perfectly complements mozzarella in carrozza, mixed fried seafood (frittura di paranza) and Neapolitan-style salt cod (baccalà alla napoletana).

Serving temperature: 8–10°C
Recommended glass: medium-sized white wine glass with a slightly narrow rim to concentrate aromas and limit excessive oxygen exposure.