The grapes are harvested in mid-September and vinified respecting the freshness and aromaticity of this grape variety, making a short pre-fermentative cold maceration, and taking strict care of the cleaning of the must. Fermentation takes place at a controlled temperature of 15 °C.

After the alcoholic fermentation, the wines undergo a short maturation in stainless steel tanks for 2 months on the fine lees at a controlled temperature of 10 °C, after which the clarification and filtration take place, to keep intact the aromatic charge and the initial freshness. Bottling takes place in March/April.

Color: light straw yellow with elegant greenish reflections
Bouquet: rich and intense, notes of ripe white fruit emerge especially peach and pear and clear hints of acacia flowers on a mineral background and aromatic herbs (sage leaves).
Taste: freshness and pleasantness dominate the gustatory scene of this wine, which after a while also shows a good balance between acidity and body. A common denominator of Arrigoni's family wines: very sapid and mineral finish, which lengthens the perception in the mouth and enriches the general profile.

Wine for aperitifs and fresh seafood appetizers including raw recipes. The optimal serving temperature 8 °C.