From 12 year old vines planted on chalk and stone soils, hand harvested and intensive vineyard selections in the beginning of September from the very top of the hills (650m) called the Campo Rotonde. All grapes are de-stemmed and then half spend five days on skins and half are directly pressed. Spontaneous fermentation occurs in stainless steel with ambient yeasts for 15 days or more without temperature control and spends eight months on lees with no stirring. No added SO2.
Varietals: Malvasia di Candia, Ortrugo, Marsanne, Trebbiano, Santa Maria, and Sauvignon Blanc
Farming: Organic, No Added Sulfites