THE PRODUCER: Roberto Anselmi

Aging: 6 months in steel vats with natural yeasts and no decanting, low temperatures with “batonnade”; then 3 months in bottle.

Soil: Volcanic tuff and partly limestone.

Harvest: Picking at the end of September and the first 3 weeks of October.

Production methods: De-stemming, cold maceration of the must with the grapes, soft pneumatic pressing, settling of the must, fermentation at 16 °C.

Nose: Fresh aromas of pineapple and plum followed by hawthorn, mineral notes and herbs.

Taste: Pleasing to the palate, fresh and velvety.