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This wine come from the natural processing of Biological Verdicchio grapes. Fermentation is with indigenous yeasts and the must is macerated with the skins 1 week. After fermentation, it remains in contact with its lees until bootling, without decanting and filtration. A prodigy in the mouth: dry, direct but enveloping. Freshness melts with a clear minerality and with light tannins, giving the right strenght.