The Bianco vines were regrafted using wood from an old neighbouring vineyard, choosing the most balanced and healthy plants. Now, Trebbiano, predominantly, shares the rows with Malvasia Bianca and Ansonica. The grapes were co-harvested at yields of 55hl/ha in mid-September and co-fermented in concrete vats, with 5-7 days contact with the skins. The brief maceration imparts a golden color, while savoriness and acidity dance together, accompanying the succession of tropical fruit, citrus, chamomile, and rosemary.