After gentle pressing, the must is fermented in stainless steel at a controlled temperature, while a small portion is aged in lightly toasted oak, where it remains in contact with the fine lees for a few months. This step does not overpower the Sauvignon’s character; rather, it broadens it: alongside the typical citrus notes emerge aromas of mountain herbs, white peach, acacia blossom, and a subtle hint of spice.

Its fresh, vibrant texture, combined with surprising aromatic depth, highlights an unusual and refined expression of Valtellina.

It pairs with natural elegance with light, aromatic dishes: trout marinated with dill, shellfish carpaccio, summer salads with citrus and herbs, or - for an authentically Valtellina-inspired touch - a fresh Scimudin cheese.