VINEYARDS: the highest of the property
Altitude: 200 / 300 m a.s.l.
Soil: sandy-limestone
Exposition: south-west.
Production: 90 q x ha
Training system: classic guyot
Vineyards: 50% Arneis, 20% Sauvignon, 30% Riesling

Fermentation in steel vats on the pressed must, at controlled temperature of 13- 17°C. No malolactic fermentation. Right after the wine is put in steel jars for the 9 months refinement on fine lees.

Light gold yellow with an intense fruity nose, white flowers and aromatic herbs evolving in honey and spicy notes while aging. In the mouth is warm, soft with a pleasant mineral and sapid end.