A field blend of Trebbiano and Malvasia, grapes traditionally dried and used to make Vin Santo, but in this case vinified to make a light and crisp dry white.
vinification and aging
The whole bunches are pressed by hand; the juice ferments and decants spontaneously. The wine was aged in a ceramic vat for 4 months.
Light, saline and crisp with hints of white pepper.
The sub-soils were formed from freshwater deposits.
position and viticulture
At an elevation of 350m on an South-facing slope, this site receives sun all day. The vines are 75 years old.
Total acidity g/L