Composition: Made with Chardonnay and Vermentino grapes.

Soil: Pebbly soil, of a marly calcareous nature, formed during the alluvial phase of the Elsa River in the Upper Pliocene, about 3 million years ago. This type of soil produces wines that are rich in body but very well balanced.

Training Method: In the vineyards, we use the Guyot technique, with a density of approximately 4,000 plants per hectare.

Harvest Period: The harvest typically takes place at the beginning of September, when the grapes have reached full ripeness.

Winemaking and Aging: The grapes are gently pressed, and the resulting must is fermented in French barriques for about 20 days. The young wine is then decanted and left to age for 6 months.

Tasting Notes: Straw yellow color with golden reflections. Fruity and floral aroma, enriched with mineral notes and integrated with the sweet hints from the barrique. Warm, soft, savory, and fruity taste.

Comments: Best consumed within 2 years of harvest.

Food Pairings: White wines are traditionally served with fish, but we also recommend this wine with white meats, including pork, as well as aged cheeses, including blue cheese.