Winzer und Önologe:
Picked by hand into small 20kg boxes in the first week of September
The hand-picked grapes are kept in a refridgerator for a few days at 5°C before they get lightly pressed and fermented at a controlled temperature of 16 to 18°C. The Arneis then ages on its lees in cement tanks with the occasional battonage, while the Arneis is kept in stainless steel. The objective is a refreshing, easy-drinking wine with a hint of salinity.