Maìa

The vines are planted on sandy soils of weathered granite and gravel at around 300 metres altitude; yields are 65 hectolitres per hectare. After destemming, the grapes undergo cold maceration in stainless steel for two to three days at 2 °C and are then pressed. Fermentation lasts around 20 days at 15–16 °C. The wine is partly fermented and aged in conical oak vats. It shows yellow fruit and white flowers, with a harmonious, fresh and savoury-saline character and a finish marked by the bitter almond note typical of Vermentino. The current technical documentation gives a drinking window of around five years.