Pai

The grapes come from five parcels of around 25 years of age near the mouth of the Umia; the soils are described as sandy and, in some places, granitic. After hand-harvesting and pressing, the must undergoes temperature-controlled fermentation. The wine spends several months on fine lees in stainless steel and fuder; part undergoes malolactic fermentation in fuder, part in stainless steel, and part does not. In the glass, it shows citrus, blossom, pear, tropical fruit, beeswax and herbs. On the palate, it is dry, fresh, saline-mineral, rounded, long and medium-bodied. The 2024 vintage is described as aromatically developed, balanced and youthful.