the grapes are hand-picked and carefully transported to the winery in small perforated crates, then they are selected and softly pressed. The fermentation is conducted in steel and wood at low temperatures; the wine produced lays in vessels of fermentation for about seven months, receiving periodical bâtonnage; after bottling, before being marketed, it stays in the cellar for nine months.

The color is pale yellow, intense and brilliant. The nose recognized creamy notes of dried fruit, chamomile, grass clippings, and a slight mineral accent. The taste is characterized by a pleasant balance among the sweetness of the fruit, the maturity given by the contribution of wood and the acidity supporting the substance. Long finish, with hints toasted.

Risotto and pasta with fish and sweet vegetables, shellfish, structured fish main courses, young cheeses.