Hand harvested with no added sulfites, the only no-sulphur Gavi on the market today. The use of temperature control and careful handling of the must and use of inert nitrogen gas helps preserve the freshness of this wine with no oxidative intrusion. The wine is fermented in 50-100 liter stainless steel tanks, with only indigenous yeasts. The wine is lightly filtered before bottling. Green tinges accompanied by an intense straw-yellow color. Expresses the aroma and the flavor of the grapes. Pure and well-rounded.