The grapes come from an area of the estate of Santa Ninfa which is located at an altitude of about 400 meters above sea level. The land with a hilly position is predominantly calcareous-chalky with a good fraction of clay typical of the area.
Grape harvesting
First week of September. The grapes are harvested by hand with careful selection of the grapes on the plant.
Winemaking
The grapes are fermented spontaneously without the use of “selected yeasts” in steel tanks with maceration on the skins for about 5 days at a controlled temperature. At the end of the fermentation the racking is carried out and the wine is left on the lees for about 6 months. In spring it is bottled unfiltered to keep the product intact, and after a few months it is marketed.
Organoleptic properties
Straw yellow color, slightly opalescent, with soft greenish reflections. Captivating on the nose for its extremely elegant aroma typical of the grape variety enhanced by the cryo-maceration in the press; harmonious and delicate on the palate with excellent flavor and freshness. Gently shake the bottle before opening in order to obtain a homogeneous product.
