Verdicchio sourced from the coast of Le Marche for freshness, structure from acidity and a saline quality on the finish. De-stemmed and skin contact in the press for about three to four hours. Natural fermentation in stainless steel. Aging on lees in vat for four to five months. with battonage to add richness and texture. Lightly fined with bentonite. Unfiltered. Minimal SO2.