This wine come from the natural processing of Biological Verdicchio grapes. Fermentation is with indigenous yeasts and the must is macerated with the skins. After fermentation, it remains in contact with its lees until bootling, without decanting and filtration
It shows a natural opalescence due to the non-filtration and the natural sediments
Pungent nose of rare beauty, the fermentations seems to create a stratification that protects the coming out of the scents and creates plumpness and minerality
A prodigy in the mouth: dry, direct but enveloping