Varieties: 100% Vermentinu.
Vinification: 24hours in cold room (6°C) in order to preserve the freshness of the bunches, manual seeding, no sulphite, natural yeast, skin maceration in amphora for 25 days, 2 bunching per day, malolactic fermentation.
Ageing: On fine lees for 5 months in amphora.
Tasting: An orange-yellow color. Aromas of nuts, bitter orange. A powerful and persistent wine, silky tannins. Complex with flavors of menthol, citrus fruits and nuts in the mouth.
Comments: No sulfit, no fining, unfiltered.