Intense straw yellow with golden highlights. Fresh, smooth, savoury and mineral, with long aromas of aromatic herbs Rich, complex and delicate, with nuances of citrus, white fruits, vanilla, resin, aromatic and balsamic herbs.

The practice of wine production gets lost in our ancestors' memory. It is not possible to define a year in which everything began, because the agricultural activity was always part of our family and of the inhabitants of this land. Producing wine was certainly not the main activity, but in the context of the rural family life of 18th and 19th centuries, wine growing was a spread practice in our territory. At the beginning vines and rows were placed at the border of fields, as if they were boundary stones of the land where barley and wheat were cultivated. 

When, at the end of 19th century, wine growing could finally be developed, little plots of land were entirely dedicated to wine production and the vineyards were very similar to those developed during the last thirty years. At that time all the available land was cultivated and only a little space was left for horses and coaches transit. Viticulture was certainly differently considered before and after the plagues of the phylloxera and First World War. The farming system remained always mixed and every family used to work the land for the traditional self-consumption, selling what exceeded.

After the Seventies, the wine growing began to change a lot, going back to its original spirit. The main aim was more dedication to detail together with a return to the roots, which meant a rethinking of vineyard planning. In the last decades the agricultural activity has been renewed and it has become a new type of cultivation where almost philosophical criteria have been practised, undertaking a pioneering qualitative route. During those years we renewed the first vineyards in the areas of Oliver's, Soris and Kolaus. This was our starting point.

Pairing Suggestions: Perfect as an aperitif, ideal for fresh fish, grilled fish, white meats, risotto, grilled vegetables, soups, cheeses etc.

Maturation: Fermentation takes place in oak barrels with indigenous yeasts (17/19 °C).The wine remains on the fine lees for 9 months and undergoes weekly batonnage. Bottling and further ageing in the bottle for 7 months