in this vintage it has undergone a short maceration precisely 

to coherently express a fresh and light vintage. Made from the new 

vineyard of “Vigna Grande” and still partly from the old vineyards, with a 

predominance of procanico grapes completed for about 30% by malvasia 

di candia and toscana, vermentino, roscetto, pedino, romanesco, greco 

antico and ansonica. After destemming, the grapes fermented and 

macerated for about 5 days in a truncated cone-shaped French oak vat; 

after pressing the wine finishes fermenting and ages for about a year in 

10/20 hl oak barrels, then rests for additional 24 months in bottle before 

being marketed.