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Grapes: 85% Vermentino, 15% Trebbiano.
Fermentation: soft pressing and decantation in refrigerated stainless steel tank. Fermentation started with indigenous yeasts and was stopped at 10% Alc to leave some of its natural sugars (40gr/l).
Maturation: 7 months in stainless steel.
Bâttonage: every week from October until March.
Bottles Produced: 2.100