The grapes are hand harvested, fermented in whole bunches for 5 days in inox and cement tanks, and then aged for 6 months in cement. The traditional combination of extraction, oxidation and maceration encourages sleek and structured layers almost more red in style than white to emerge on the palate and convey the unmistakable voice of the sites. From an initial rich, fino-like character emerges a wine of tension and freshness, racy citrus layers of white currant, mirabelle and spring flowers. A singular expression that belies the full finesse and depth of the region.