The bosco, albarola and vermentino grapes grown in the municipality of Riomaggiore are harvested at full ripeness around the first ten days of September. Despite the very hot and dry year, a full aromatic expression has been achieved thanks to the more sheltered slopes and a higher percentage of albarola and its biotypes with preserved freshness and incisive citrus notes. The vinification of this blend adapts, as always, to the valuable raw material that the terroir provides us with: the crushed and destemmed grapes ferment spontaneously on indigenous yeasts, the skins macerate for five days at a controlled temperature, followed by racking and pressing from which we extract the must flower. This undergoes malolactic fermentation and then rests in steel on fine lees for about 10 months before bottling, then an additional 8 months of aging in glass bottles. Very low total sulfur dioxide, ca 13mg/l (from certifying body analysis), neither filtered nor clarified,.