This wine is simply called Erbaluce as it represent the most straightfoward expression of our erbaluce grapes. Aiming to preserve the fruity sensations at their best, the bunches are pressed whole, then the pips, stems and skins are immediately removed. The must is then cold fermented so that the aromatic and flavour compounds, typical of the fruit, are not lost. After a few months in stainless steel tanks, the wine is bottled at the beginning of spring, the year after harvesting. Excellent with fish in general and all the Piedmontese appetizers.