A sip of great cleanliness and precision, which surprises with character and versatility, and invites you to repeatedly taste it. All this thanks to an "genius" soil of basaltic volcano origin tending towards an acidic pH at 520 m above sea level, a perfect combination for this grape variety combined with great attention in the preparation and winemaking phase. During winter pruning, 2 vine shoots are left in the field, with 6-7 buds each to allow the plants' vigor to vent. The harvest is carried out strictly by hand and the grapes are placed in boxes. The grapes are left to rest overnight in the boxes, then after delicate destemming, the grapes are subjected to soft pressing and then pass through a temperature-controlled exchanger into the tank. Alcoholic fermentation takes place at 15°C. This is followed by a brief refinement on the fine lees, during which regular batonnage is carried out.