Composition: Mainly made with Chardonnay and Pinot Bianco grapes, with a small addition of Petit Manseng.

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 at 15°C in steel vats.

Tasting Notes: Straw yellow color with greenish reflections. Fruity aroma of golden apple and white flowers. Warm, soft, savory, and fruity taste.

Food Pairings: This wine pairs perfectly with appetizers like cheese or cold cuts, as well as simple pasta with vegetables richly seasoned with herbs or fish.