The grapes come from a single 0.7 hectare plot, facing south with a east west orientation, planted on soil with strong volcanic participation in a section of steeper slopes. 80% of the grapes are maceration for 6 hours in a pneumatic press and 20% of the fruit is left for 5 days of skin contact. It is then racked in clay amphorae and concrete tanks at cold temperatures. The wine is kept on its lees for 8 months and bottled unfiltered. It has an intense fruity and oily character, with hints of quince and rich aromas of celery and honeysuckle. A concentrated and perfectly balanced palate of lime, green apple and wet stones with good depth and rich acidity.
