Vite Maritata o Vite Alberata (the vines are trained up in vertical by using oak trees or olive trees and this ancient tradition dates back to the Romans and the Etruscans).
The must ferments in concrete vats with the only the indigenous yeast (no inoculated yeast). The wine ages for few months in concrete vats and is bottled during the following spring. Macerated 2 days with the skins. In the cellar no clarification and filtrations. Two rackings (no pumps, just gravity). A tiny quantity of sulphites is added during the racking and before the bottling.
Intense straw yellow at sight. The nose is reminiscent of chamomile and quince. The mouthfeel is fresh, intense and salty, with a slight bitter finish. The short maceration provides a nice richness in the palate.