The grapes are harvested in late September, undergo cold maceration for 5-8 hours and are then pressed. The must, after natural cold settling, is fermented at a low temperature.
The soils of calcareous and porphyritic origin give an elegant minerality, well integrated by the floral aromas of the grapes and the aromas generated by the yeast during fermentation.
Fresh wine, it goes well with seafood appetizers and rice first courses
The aromatic profile recalls the minerality of the limestone and porphyritic rocks of the area, with notes of flint, sage, and nettle well blended with the aromas of lime and grapefruit.