Winemaking techniques:

- Maceration 7 days on skins

- Uncontrolled temperature

- Spontaneous fermentation with indigenous yeasts

- Low doses of added sulfites

- Unclarified

- Aged for at least 6 months on the lees

Organoleptic characteristics: Intense yellow color with orange notes depending on the time of evolution in the bottle; fine and quite persistent bubble. Minimal aromatic notes of Malvasia on the nose that are lost in the course of aging, leaving room for tertiary hints. The palate is a dry and full wine, with imperceptible tannin and slightly bitter finish that makes it thirst quenching and stimulates drinking.

Wine pairings: Ideal to accompany a fish or white meat meal. Also excellent as an aperitif. Serve at a temperature of 8-10°C.