Wine process: manual cultivation of grapes, which is sorted in a vineyard. Thre to eight days of maceration in the grape mixture, spontaneous fermentation with its yeast. Mild compression and shaking for three years in 225-liter wooden barrels in which malolactic fermentation takes place. Bottle without filtration with minimal SO2 addition and ripening for at least 6 months in a bottle.
The color is straw with golden hues, so characteristic of mature Malvasia. The smell is slowly removed, it takes a few moments to suffocate, but then shows up in its own varietal. Overgrown apricot, as the remnant of primary fruit, and then acacia, tropical fruits in the foreground are the forest underwood, chisel and pinch of vanilla, as a result of ripening in gently barrels. The taste is original, very open and distinctive.