70% Grillo - 30% Viognier.
Both varieties are hand-picked: Viognier is harvested at the end of August, while Grillo is harvested during the first half of September.
The grapes are gently de-stemmed and very softly pressed. The must remains in a tank for one night, allowing the natural sedimentation of all the solid particles to occur. The fermentation takes place in a stainless-steel tank. Following fermentation, the two wines are blended together and the wine is kept on its fine lees.
Straw yellow in colour, it has a bouquet layered with white fruits. Wonderful minerality, well balanced with a lovely softness on the finish.
The perfect accompaniment to seafood antipasti, shellfish, and pasta or risotto made with fish or vegetables.