Description

Altitude: 350 s.l.m.
Exposure: south, southwest
Ground: calcareous clayey white soils
Grape variety: arneis and sauvignon blanc
Harvest: manual end of August beginning of September
Vinification: destemming, crushing, short period of cryomaceration followed by pressing. Following fermentation of the clean must at 16 °C. After racking, it is left to rest for about 5 months on the lees.