Vinification

Short maceration with the skins, followed by fermentation with indigenous yeasts at a controlled temperature in concrete vats; 3 months of resting on the yeasts; natural decanting and subsequent aging for at least 8–9 months in vitrified concrete vats in a thermo-conditioned environment. Respect for the wine's evolution and maturation times, which vary from vintage to vintage, avoids the use of filtration processes.

Organoleptic Characteristics

Color
Straw yellow.
Nose
Delicately aromatic, with hints of almond and dried fruit.
Taste
Dry, fairly persistent, approachable with a subtle bitter finish typical of Verdicchio.