By getting the glass near to the nose, we discover the shy characteristic of the semi aromatic Malvasia. All of her beauty get released from the first until the last sip in a succession of spicy and herbal aromas as green pepper and tomato leaf.

Time is the owner of the cellar. In the firsts months the wine gets signed by the maceration extracting: the crunchiness of the fruit, the minerality of the terroir and the rhythm of the vintage. Afterwards it remain for three years in the wooden belly of the barrels and one year in the bottle. Our work is focused on the preservation of what we reached in the vineyard and to reproduce it in every sip.

Maturation: The maceration begin in big barrels of oak for 60 to 90 days. Finished the fermentation it gets aged in 20 or 30 hl barrels for 3 years and rest for 1 year in the bottles. The presence of sedements is essential to keep the wine alive and to conserve it.