Harvest: The grapes are selected and hand harvested in small baskets in the first ten days of September.

Method of vinification: The time between harvesting and pressing is brief. The first operation when the grapes arrive at the cellars is the de-stemming. After this the must is left to macerate. The clarified must is then placed in fermentation at a temperature of 18°C with yeasts specially selected by the House of Gancia.

Refining: The wine is stored in vats at a temperature of 14-16°C for a few months before the second fermentation procedure.

Second fermentation: Martinotti method of controlled fermentation for 40 days and six months refining at controlled temperature.

Ideal with: Very good as refined aperitives, fish starter dishes and delicate first courses. Fish dishes or delicately cooked vegetables, as well as with cold meats in general and boiled meats dressed with oil, parsley and lemon. Excellent at the end of a meal.

Colour: clear and transparent with slight golden tones

Taste: dry, fresh and of good intensity

Perlage: fine and persistent