Among the oldest grape varieties cultivated on earth. Susceptible to bunch rot and late-maturing, it needs warm and frost-free conditions. Clusters are medium-sized, elongated and winged, to double. Harvesting and grape selection by hand, destemming and short maceration period, gentle pressing, slow, controlled fermentation in stainless steel tanks, 5 months’ maturation on fine lees. Yellow fruit on the nose, playful and aromatic, white blossom and refreshing mint. Exuberant and invigorating on the palate, lively freshness and wonderfully easy drinking.