Manual harvest of Timorasso grapes, from the Pitasso vineyard. The vineyard is managed without the use of chemical fertilizers, herbicides, or systemic products. Soft and slow pressing of the grapes, spontaneous fermentation using indigenous yeasts. One year on the lees in steel tanks with light battonage and at least 12 months in the bottle.

Intense floral, with warm fruity and honey sensations. Pulpy and juicy, with a slightly spicy note on the finish.