Manual harvest and selection of the grapes; gentle whole cluster pressing and clarification of the must by natural sedimentation; slow fermentation at a controlled temperature in big oakbarrels (30 hl); partial malolactic fermentation (Pinot Blanc and Chardonnay only) and aging on the lees for 12 months partly in big wooden barrels (50%) and partly in tonneaux barrels (50%); blending three months before bottling.

Fresh light yellow with slightly greenish nuances. This cuvée has a multifaceted structure with a hint of herbs and spices, including aniseed, mint and sage, as well as nuances of fruit aromas, especially apricot, mandarine, honeydew melon and passion fruit, all underpinned with salty mineral components. On the palate, Nova Domus is complex and delicate, offering a creamy softness in an interesting symbiosis with an aromatic minerality, and has the texture for a very long finish.

Works very well with caviar and a good pairing with grilled salmon steaks, fiorentina T-bone steaks, saltimbocca alla romana or braised knuckle of veal; also with a parmigiana with aubergines and truffle fondue.