L'uva viene raccolta ben matura nella terza decade di settembre e vinificata nel rispetto del carattere varietale e dell’aromaticità di questo vitigno, raffreddando subito il pigiato con l’ausilio di ghiaccio secco già in fase di pressatura e curando in modo molto rigoroso la pulizia iniziale del mosto. La fermentazione avviene a temperatura controllata di 15 gradi C.

After racking and light pressing of fermented pomace, wines continue to be separated to make malolactic fermentation and to make the first maturation on fine lees, subsequently two racking are done, and the masses are composed according to the quality reached by each component. Then follows a period of refinement of the blended wine, always kept in stainless steel tanks on the finest part of its lees, which lasts 5-6 months and leads to bottling usually done in May after harvesting.

Colour: straw yellow - very bright golden;
Bouquet: well-defined notes of ripe citrus fruit (especially pink grapefruit) make it typical and closely linked to the territory and the vine from which it comes. To complete the olfactory picture intriguing notes of coastal medicinal herbs and Mediterranean scrub and the traditional mineral background of marine Vermentino.
Taste: good acidity and great overall freshness make it drinkable and pleasant. Pulpy wine with a good volume of taste, rich in fruity and floral suggestions, with a savory and intensely mineral finish.

Wine to be matched with first courses of the Levantine gastronomic tradition based on fresh pasta and roasted meat, both white and red. Optimal serving temperature 9 - 10 °C.