Appellation: Municipality of Castellinaldo. Organic farming.
Vinification: soft crushing of the grapes with de-stemming; cold maceration (1 – 3 °C) for about 24 hours; soft pressing and static decanting of the must; the limpid run starts the fermentation in steel tank at controlled temperature of 16 °C. Bottled after a brief ageing in steel.
Color: straw yellow with greenish highlights.
Nose: intense, with white flesh fruit notes, frank (rennet apple).