This skin-contact white wine is fermented with its skins in open oak vats. The process revives an ancient winemaking technique, quite different from the way most white wines are produced today and closer to the approach traditionally used for red wines.
The duration of skin contact is determined through tasting and may vary according to the cellar team’s assessment. The aim is to recover authentic, unconventional flavours—a wine capable of intriguing and challenging even the most experienced palates, continuing the spirit of the wines once sold by the historic village shop.