About this wine
Vineyard and terroir
The grapes are grown in vineyards in Tuscany.
Vinification
The grapes are harvested at optimal ripeness, chilled at 10–12 °C for 12–15 hours and then pressed. A short cold maceration extracts aromatic compounds from the skins and seeds. The must ferments with selected yeasts at 18–22 °C.
Ageing
The wine rests for five months in stainless steel tanks and a further month in bottle, achieving balance without oak-derived flavours.
Tasting profile
Zesty and mineral.
Serving and pairing
Pair with fish.
