The two varieties are harvested and vinified separately; maceration, alcoholic fermentation in oak barrels at controlled temperature and 6-month maturation on fine lees.

Shellfish, scampi, grilled fatty fish, spaghetti with lobster, pasta with herbs, chicken or pork with white sauces, fatty yellow cheese and fruit.

Bright yellow with golden hues. Citrus aromas, banana and ripe melon with a touch of vanilla, mango and grapefruit. Creamy and complex, dominated by fruity aromas in a buttery background, with a round acidity and intense minerality.