Procanico, Ansonica, Francesino (aka Clairette), Trebbiano and Malvasia Bianca.
Grapes are destemmed and fermented separately, by variety, in open top containers for 3 weeks.
Skin contact/ maceration time: 3 -21 days, according to variety.
Raised for 10 months in repurposed tonneaux (5hl, french oak). Aged an additional 6 months in bottle before release.
No SO2 added during winemaking or bottling. Bottled unfined and unfiltered.