Fabio Oberto

This still white is made entirely from Nascetta. The fruit is hand harvested in crates on 28 August from vines with west and southwest exposures. Fermentation takes place in stainless steel at controlled temperature with selected yeasts. The wine matures for three months on its lees in steel and then spends three months in bottle. Alcohol is thirteen percent and residual sugar is below one gram per litre.