The grapes are selected by hand in different vineyards located in Castagnole delle Lanze. They are immediately destemmed and the juice is kept in contact with the skin for one night normally, in order to have a more complex and structured wine. After this Crio-maceration there is the pressing. Alcoholic fermentation is made in stainless steel autoclave and for a 25/30% in French oak barrels at low temperature (14-16°C) for almost a month. Malolactic fermentation occurs if necessary, it depends from the vintage. Wine is kept in contact with his fermentation leesuntil bottling, with a weekly batonnage. The nose is highly complex, fruity melon scents with pineapple, coconut, sage and a light hint of hazelnut. The flavour is sweet and spicy at the same time, mineral, savoury and harmonic with a persistent aftertaste.