|Composition of the land
||Volcanic soil with the presence of volcanic ash.
||Hand-picked grapes are de-stemmed and left in cold maceration for at least 8 hours in contact with the skins to enhance the aromatic extraction.
||In steel for 8 months in contact with yeast fermentation then aging in bottle for 3 months.
||Excellent with fish dishes, but also with white meats and medium-aged cheeses.