After the soft pressing of the grapes, the must is clarified and inoculated with selected yeasts.
Fermentation takes place at a controlled temperature to preserve the aromas, and once the wine is finished, it remains in contact with the lees for 8 months before bottling.
During this period, the wine undergoes batonnage once a week.
Fresh and fragrant wine, it presents the floral aromas typical of the Arneis vine.
In the mouth it is long and persistent with a nice savory note that makes it easy to drink.
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