The grapes are harvested by hand around mid-October, de-stemmed and soft-pressed. Fermentation lasts 12 days and takes place in stainless steel vats at a controlled temperature of 18°C, with the aid of Benanti’s own indigenous yeast, which was selected from local vineyards through years of research and experimentation in the celllar. The wine then matures in stainless steel on the fine lees for a while and then refines in the bottle for 2-3 months.

Tasting notes: The wine has a pale yellow color, with bright greenish tints. The nose is intense and delicate with hints of apple. The palate is dry and mineral with pleasant acidity and salinity, persistent and harmonious.
Serving temperature: 10 – 12° C