This cuvée comes from Bosco and Albarola vines planted in crushed sandstone soil. The grapes are harvested by hand and destemmed before a mechanic pressing that lasts five days, with pumping over every six hours. The spontaneous fermentation takes place in steel vats, as does half of the maturation, the rest being in oak and acacia casks. The wine isn’t fined or filtered, and no sulphur is added. On the nose, this wine offers mediterranean aromas with mineral notes and hints of nut. On the palate it is full-bodied, revealing a fine sapidity and impressive length.