Produced with Chardonnay and Sauvignon Blanc grapes, the vinification takes place with the soft separation of the must from the skins; after the inoculation of selected yeasts, fermentation takes place partly in steel tanks and partly in small oak barrels at a temperature of 18°C. This technique produces a wine with a pale straw colour, a characteristic and elegant aroma, and a soft and balanced flavour. Unlike other whites, it also lends itself to medium aging.
It is a fitting accompaniment to appetizers, fish, and white meats.
