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 savouriness, creaminess and aging potential. The wine is bottled over the summer. Tertiary aromas will develop over the years to come.

Brilliant golden yellow. The nose is exceptionally complex: elderflower and broom blend with guava, mango and white fig, lifted by a vibrant mineral quality reminiscent of a sun-baked riverbed in summer. Saffron and caramel butter emerge alongside Mediterranean herbs, with sage taking center stage. On the palate, the texture is incredibly fine, balancing a full structure with a persistent, energetic finish. Freshly cut ripe peach gives way to lemon curd, carried by a bright, savory acidity. The finish is extraordinarily long: yellow plum, toasted almond, white chocolate and an unmistakable saline signature, the defining mark of this wine.