Cultural notes: organic farming. Low guyot pruning system with planted density of 4500 vines per hectare.
Harvest period: first half of September; hand harvested with careful selection of the clusters.
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 clear must starts the spontaneous fermentation in steel tank at controlled temperature of 16 °C. Bottled after a short aging in steel vat with frequent batonnages.

Organoleptic characteristics:
Color: straw yellow with greenish highlights. Nose: intense, with white flesh fruit notes, frank (rennet apple and pear).
Mouth: crisp, full and lingering food pairings: appetizers and fish dishes; excellent cocktail/aperitif.