After a slow direct pressing and a very light settling, the must is put directly into small tanks where the fermentation takes place naturally, without any exogenous yeast or any input except a little volcanic sulphur.
Aged on fine lees for 18 months.
Serve decanted at 8-10 °C
Cellaring : 6-8 years
This dry white wine goes well with seafood, fish or cooked white meats.
Lively, fruity and mineral.