Our timorasso was hand-picked, destemmed, and softly pressed, followed by fermentation in temperature-controlled small stainlesssteel tanks. The wine is left to rest on its noble lees for 7 months and then filtered and bottled. It is bottle-aged for 4 months before release.

It presents a straw yellow colour. Acacia honey, orange blossom and hints of petroleum on the nose are in harmony with floral and mineral notes on the palate. The elegance and complexity of the typical salinity defines a long and clean finish.