The soils are located along the banks of the Mino River on clay and mica rich soils. Controlled temperature fermentation in steel to preserve aromatics of the variety, where the wine spends three months on the lees, giving texture to the palate. Intense and fresh aromas of ripe citrus fruits, nectarines and grapefruit. There is a lovely balance to the wine, ripe fruits are balanced by a crisp acidity with a notable saline and mineral character on the finish.