Vermentino grapes are harvested at technological maturity, preserving their acidity and freshness. Aromatic Traminer, on the other hand, is slightly overripe on the plant to exalt the aromatic terpene and the general concentration, including the concentration of sugars. The vinification of the two grapes is done in a very traditional and rigorous way, with a very brief skin maceration on the Vermentino (3 hours), just the time needed to press the crushed grapes, while lengthening the contact time on the Traminer to 12 hours, again to accentuate the extraction of the aromatic fraction. Musts ferment separately at 13° C and when the natural fermentative activity is about to exhaust with the help of cold (4-5° C) and of several successive decanting it is intervened to weaken it up to stop it, leaving in wines a tenuous presence of residual sugar (from 3 to 4 g/liter).

The wines are racked 2 to 3 times after alcoholic fermentation, then blended and stored for 3-4 months at 5°C on the lees (LIES), using frequent batonnage (agitation to raise and homogenize the yeast dough) and carefully avoiding the start of malolactic fermentation. Then, little by little, always with the help of racking and natural decanting and without resorting to filtration, the clarification and progressive cleaning of the product takes place, which is bottled before the arrival of the spring following the harvest with a careful eye to the phases of the moon. In the months following bottling, thanks to the slight increase in temperature in the storage rooms and to the right influence of the moon's activity, the product enters a very particular phase of fermentation and micro-fermentation, consuming in the bottle part of the natural sugars left over from the first fermentation and acquiring the slightly "wavy" character and the exceptionally fine perlage, which make it so recognizable and appreciated.

Color: light straw yellow with greenish reflections and a tenuous but persistent fine perlage.
Bouquet: subtly citrusy with attractive floral notes of rose and acacia, hints of exotic fruit against an elegant and complex background of freshly leavened bread and mineral characters.
Taste: freshness and high drinkability thanks to its acidity, the aromatic charge, and the embellishment of the soft "petillant" character on a round, creamy, and very enveloping taste background.

A wine for aperitifs and happy and carefree moments, it can support very well cold appetizers of sea and land. Optimal serving temperature 6-7 °C.