Manual harvest of the Albana grapes. Cold press maceration at 13° C for about 10-12 hours. It then undergoes a slow fermentation in stainless steel tanks, using indigenous yeasts, at a controlled temperature of 16-18° C. 5 months ageing in stainless, 3 months of which are on the lees. Minimum of 3 months refinement in bottle before release. 

Straw yellow color. In its youth, it's floral with broom, hawthorn, aromatic herbs, and apricot. Fresh, dry and light on the palate, generous with fruit and floral aromas following through. 

Lean appetizers, light soups, fish or shellfish dishes.