From Erbaluce grapes, indigenous to the area, harvested ripe and healthy. Basket press, whole cluster pressing to avoid vegetal and green notes, no sulphur dioxide and no cooling during fermentation to facilitate the wine’s natural harmony and stability, no racking of fine lees until bottling and little sulphur dioxide. Vinification in large barrels and concrete tanks. It is a wine with an important structure, yellow in colour, ample aromas of dried alpine flowers, honey, pear, fine and elegant in the mouth, long without green notes, savoury and creamy supported by a fine acidity.