Vineyard: the grapes come mainly from our farmstead in Fontanile, one of the most vocated areas for the production of this wine. Historically, in fact, this area was recognized for growing aromatic grapes including Moscato and Brachetto as well as white grapes.

Vinification: after soaking on the skins for a very few hours at low temperature, the must is separated and undergoes an initial filtration to clarify it. Fermentation takes place in autoclaves at fairly low temperatures for a period of about 20 to 30 days. During fermentation, foam taking takes place. To stop fermentation, the must is then cooled further and microfiltered for bottling, which occurs as early as November, two months after the harvest.

Nose: the intense typically aromatic bouquet gives floral and fruity sensations, with notes of sage, elderflower and citrus.

Color: typical straw yellow color.

Palate: the palate is fresh and fragrant partly due to the right balance between sweetness and acidity. The fine development of carbon dioxide makes it delicately creamy and gives it a lingering and
elegant finish.