2017 was a very unusual season. A shortage in rainfall during winter, followed by spring frosts reduced bud break and thus the production. By the other side, because of higher summer temperatures we advanced harvest in 2 weeks to assure the freshness we value so much. Grapes were picked by hand, destemmed and pressed gently. Selected yeasts worked hard to give this wine that fermented at low temperatures in small stainless steel tanks. Looking forward to nice texture, we stirred the lees weekly and maintained them in contact with the wine until bottling. No oak aging.