After gentle destemming the fruit was left to macerate for a short period, then softly crushed, and the must obtained was clarified by decantation. Temperature-controlled fermentation followed in stainless steel vats. At the end of fermentation, the wine was kept on the lees for a few months to increase its complexity, creamy texture and suitability for ageing. Once bottled, it matured in temperature-controlled rooms.

Pale and brilliant straw yellow, with green highlights. The nose is clean and refreshing: mineral and sea breeze, with peach and grapefruit. Lemon thyme and wild herbs complete a vibrant and harmonious aromatic profile. On the palate, agile and fluid, with pleasant citrus notes intertwining with a vibrant structure. A crisp green apple acidity accompanies iodine hints, for a perfectly balanced finish.