Harvesting is carried out manually, with tremendous difficulty but, above all, with the utmost selectivity; fermentation is unique, the three varieties together, so as to unite and amalgamate from the start the various, different and singular features that each type of vine possesses into a single whole.

Fermentation takes place in stainless-steel temperature-controlled vats with maceration on the skins for 10 days; after being drawn off, the wines are left in steel for about 6 months, after which they undergo malolactic fermentation, bottling and are then marketed. 2007 is the first vintage to have been produced.

Excellent with starters, first courses with vegetable sauces, white meat, savoury fish, and fish soups.

Ideal serving temperature: 16° C