Grapes: 100% Biancame Cultivation method: Organic Harvest: Strictly by hand using small crates, essential for optimal bunch selection in the vineyard. Harvest takes place between the second and third weeks of September. Vinification: Soft pressing of the bunches and cold static decantation. The resulting must ferments in temperature-controlled stainless steel tanks. Maturation and aging: Once alcoholic fermentation is complete, the wine is divided into two different maturation stages: 80% in stainless steel and 20% in French tonneaux. Here, it remains on the fine lees for at least 18 months. Bottled for at least 2 months before release. Alcohol content: 13% Vol. Average production per year: 3,200/3,500 bottles