Wine-making process: The must obtained through the separation of the grapes from the stalks and by soft pressing of the grapes around mid-September is fermented at a given, checked temperature. It matures on the fine dregs for 6 months, with partial malolactic fermentation.

Color: Intense yellow.

Bouquet: It has elegant and persisting fragrances, such as grapefruit, peach, apricot, lime flowers and bread crust.

Flavor: An inviting flavor, gentle and very light with apple and acacia flowers nuances.

How to serve it: Serve it at 10-12° C in white wine glasses.

Useful information: Of French origins, at present it is the most appreciated and well-known vine of this land. In the past it was believed to be a white mutation of Black Pinot, but it has now been ascertained to be a distinct variety. We have always believed that our land is suitable for growing this vine: the many vines per hectare (5,000) and the choice of simple Guyot as planting system is the tangible proof of our commitment. The grapes are rigorously hand-gathered, only when there have completed their maturation, and therefore the result is a harmonious and 'enveloping' final product.