Produced with Nascetta grapes. The vines are grown in the municipalities of La Morra and Verduno, with the Guyot pruning system at an altitude of about 300 meters. We carry out the shelling and soft pressing with short maceration at a controlled temperature. The fermentation starts with indigenous yeasts and continues at a temperature of around 17 °, in order to maintain the varietal aromas. It is then left for a few months in steel tanks with fermentation yeasts, performing weekly batonnage. After bottling, it rests in the bottle, in temperate rooms, for a period of 2 months. It has a straw yellow color with greenish reflections. Hints of citrus and tropical fruits. On the palate it is savory and mineral with light grapefruit nuances.