Vineyards located in the highest part of the estate.
100-130 mt a.s.I.
Flysch consisting of stratified Eocene marl and sandstone.
7.000 vines per Ha.
Second week of September.
Destemming, cryomaceration on skins for about 48 hours at 15°, racking and soft pressing of the skins. Fermentation in stainless steel tanks for 30 hours to 16/18°. Transfer in 500 | tonneau and aging for 6/8 months.
The wine is straw yellow, on the nose it has an intense aroma of exotic fruit and white pepper; It is well structured, tasty dry, full-bodied.
Low-fat appetizers, vegetable first courses, soups and seafood dishes, especially shellfish.
Per amôr del vino I nostri vigneti risentono molto del cambiamento di stagione e dell'escursione termica giornaliera, conferendo ai vini una buona acidità, una grande mineralità, freschezza e profumi.