Handpicked into 15kg boxes. Made with 90% Trebbiano with 10% Petit Manseng Skins. Trebbiano bunches are destemmed over the tanks and kept in maceration with their skins and Petit Manseng skins kept for 90 days. Fermented with selected native yeasts.

Kept in the tank for over 3 months for natural clarification, unfiltered. Then bottled with minimal handling in order to preserve all its freshness with nominal So2.

Soft aromas of fruit salad and watermelon and toasty notes of brioche. Noticeable, yet well handled, tannins from the skin contact. A gastronomic orange wine.