Planted in pure sand, 50% is directly whole cluster pressed while the other 50% is macerated on skins for three days. 100% fermented with indiginous yeasts. Half of the wine is aged in stainless steel and the other half in large Slovonian oak botte for 10-12 months. All of the aromas and salinity you'd expect from the Arneis grape, but with a depth of flavor that is unusual. "You don't grow old at the table." It’s succulent and savory; and made with as little intervention as possible so as not to hide its true character.
It’s versatile and can be drunk on any day, with any meal.