The complex fermentation in three different variants is obviously good for the wine. 70% of the grapes ferment in stainless steel tanks, 10% in buried amphorae and 20% in normal wooden barrels. After fermentation is complete, they are reunited. Aromas of apricot and orange blossom, floral notes and a playful aroma characterize the wine. Full-bodied Vermentino from the island.