Mainly trained in the Cappuccina system, the vines benefit from marl and sandstone soils of Eocene origin. The healthy and perfectly ripe grapes are harvested by hand, in small crates, to preserve the integrity of the berry. Carefully destemmed and left to macerate for a short period, the fruit is then soft crushed and the must obtained is allowed to settle. The must ferments in temperature-controlled stainless- steel tanks. The wine is racked into oak casks where the alcoholic and malolactic fermentation are completed. It then settles on the lees to enhance savoriness, creaminess and aging potential. Tertiary aromas will develop over the years to come.

Lemon yellow with golden highlights. The nose is rich and ever-evolving: yellow peach, passion fruit and dried apricot open the profile, followed by toasted hazelnut and cinnamon, before blooming into wildflowers, yellow plum and acacia honey in an irresistible aromatic crescendo. On the palate, the energy is remarkable: elegant acidity and notes of ripe mandarin and lychee are in perfect synergy with a enveloping structure. Savory hints and an iodine finish reveal the soul of a great white wine born in the Ponca hills. The finish is extraordinarily long, with bergamot cream and the finest tannic thread, testament to exceptional aging potential.