The grapes are sourced from vineyards in Abruzzo, Basilicata and Sicily. Harvest is done by hand when perfect ripeness is reached and the vinification is done separately to best respect the peculiarities of individual varieties characteristic. After a soft and gentle crush, the grapes undergo in a cold maceration for 12 hours and immediately after the grapes are pressed. Pecorino ferments in large unroasted 50 hl barrels, instead Fiano and Grillo ferment in stainless steel, at temperatures between 10 to 12°C
Grape: Pecorino, Fiano, Grillo
Tasting: Offers a complex bouquet with notes of exotic and captivating fruity notes of mango, papaya, lime and red grape fruit combined with scents of herbs such as lemongrass, lemon balm, mint and green tea. A white with long persistence, rich in nuances.