This bone dry orange wine brings together inzolia and zibibbo organic grapes to create a delicious, fruity, fresh and textural wine.

The Inzolia is macerated for 2-3 weeks, Zibibbo for 6 weeks with daily, gentle punching down during the 7-10 days of fermentation. Once the fermentation if finished the wines are then blended together and left on fine lees for about 3 months before bottling.

This is a highly versatile wine, it can only be consumed as an aperitif and is perfect in combination with fish dishes with oriental scents and pasta.