The hand-picked grapes, placed in small crates, were destemmed and left to undergo maceration on the skins for two days. The wine was racked into 10- and 17-hecotlitre containers made of cocciopesto towards the end of alcoholic fermentation, to permit proper temperature control. Malolactic fermentation took place over two weeks. Keeping the wine on the yeasts in these containers contributed to its creamy texture and sweet aromas.

Rose gold with copper hues, the result of a delicate skin maceration that captures the nuances of the grape. The nose is sweet and deeply alluring, an evocation of spring when the first jasmine blossoms scent the air. White pepper, elderflower, marjoram, dried apricot, melon, plum blossom and orange zest slowly emerge, all wrapped in a pronounced minerality. On the palate, powerful and refined, with candied clementine opening the tasting, salinity meeting floral elegance, and a long, lingering finish that surprises with acacia honey and patisserie.